receta arroz calabaza jamon

Pumpkin rice with ham

Pumpkin is a seasonal product that we often associate with American Halloween, but the most common way we're used to seeing it is in soup form. In this recipe, pumpkin will be the star condiment of the dish, not the main ingredient, as we will use rice as the base. Just like pasta, rice is fantastic at absorbing the flavors it's cooked with.

Typically, kids aren't the biggest fans of pumpkin soup, so this is another way for children to enjoy and try pumpkin in a more appealing format like rice. At Enrique Tomás, we love rice, especially if it's Iberian ham risotto.

Iberian Ham Risotto Recipe

Pumpkin has a sweet flavor, which is balanced in this recipe with cheese that adds creaminess to the dish, and the ham, in this case, Iberian ham from Enrique Tomás, that provides a spark of flavor and a traditional touch.




  • 300g of rice
  • 200g of pumpkin
  • 50ml of cream
  • 1L of vegetable broth
  • 100g of grated cheese
  • 150g of Iberian ham
  • Oil
  • Parsley
  • Salt



  1. If you have prepared or bought pre-made broth, start by heating it up in a pot.

  2. Meanwhile, heat a bit of oil in a pan and when it's hot, add the rice to slightly toast it. Gradually add broth to the rice, without turning it into a soup at any point. It's a matter of patience.

  3. If you're up for a super flavorful recipe, before adding the broth, you can pour a splash of white wine and let it reduce before gradually adding the broth.

  4. Now, it's time to peel and cut the pumpkin to add it to the rice. Be careful when cutting the pumpkin, as the skin is quite tough and can be difficult to cut!

  5. Once the pumpkin is added, stir until the rice is tender. At this point, add the grated cheese, cream, a bit of salt, pepper, and some parsley. Be cautious with your choice of cheese; if you choose a cheese with a strong flavor, it might overpower the other ingredients' taste.

  6. Once everything is mixed in the pot, you can turn off the heat. It's time to serve the rice on the plate. Once served, add thin slices of Iberian ham.

Ham works well in this dish either in slices or diced. The key is to have that Iberian flavor in every bite.

The Iberian ham, with its intense flavor, counterbalances the sweetness of the pumpkin and adds a burst of joy to the dish. We place it at the end of the recipe since heating Iberian ham can cause it to lose that characteristic flavor we're looking for in every spoonful.

Now, all that's left is to bring the dish to the table and... enjoy!

  • Need more ham? Order from Enrique Tomas.

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