Butternut Squash Risotto
You’ll find this mouthwatering Italian dish on the menu of even the most elegant restaurants. It’s a delicious meal that can be enjoyed as a standalone dish or as a delightful side. Whether you prefer a vegetarian twist or want to include some prosciutto, you’ll be treated to a truly tasty recipe. Let’s get cooking!
Butternut Squash Risotto with Prosciutto and Parmesan
Risotto is so delicious and when you make it with butternut squash, it gives this dish a creamy and rich flavor. Prepare it as a side or main dish. Enjoy!
Equipment
Ingredients
- 1 2 lb. butternut squash seeded, and cut in half lengthwise
- ½ cup chicken stock
- 5 ½ cups chicken stock more if needed
- 4 oz. prosciutto diced
- 1 yellow onion small, finely chopped
- 3 garlic cloves thinly sliced
- 1 tsp salt
- ¼ cup parmesan fresh, shredded
- 1 ½ cups Arborio rice
- 4 tbsp olive oil
- 2 tbsp unsalted butter cold
- salt and pepper to taste
- 3 tbsp thyme or substitute with your favorite herbs like Italian parsley, sage, or basil
Instructions
- Preheat the oven to 450℉. Line a large rimmed baking sheet with aluminum foil and lightly spray with olive oil. Generously coat the cut side of the butternut squash with olive oil and place the squash, cut side down, on the lined baking sheet. Bake for up to 40 minutes or until the inside is very soft. You should be able to easily put a fork into the meat of the squash when it is ready.1 2 lb. butternut squash, 4 tbsp olive oil
- When the squash is ready, remove it from the oven and scrape out the flesh. Place the flesh into a blender and add ½ cup of chicken stock. Replace the lid on the blender and remove or open the blender lid vent to allow the steam to escape. Cover with a clean towel and blend on puree mode (or high for 1 minute) until the flesh is like the consistency of baby food (aka. smooth). Add more stock as needed.½ cup chicken stock
- Heat a medium saucepan on medium-low heat. Add in prosciutto. Continue to mix so the prosciutto doesn't burn and cook for up to 10 minutes or until it is very crispy. Remove the prosciutto using a spatula and place on a plate lined with a paper towel (to absorb access grease).4 oz. prosciutto
- Increase the heat to medium. In the heated drippings, add in a splash of olive oil, the onions, garlic and salt. Stir often and cook for up to 3 minutes or until the ingredients have softened.1 yellow onion, 3 garlic cloves, 1 tsp salt
- In a new saucepan, heat the remaining chicken broth (aka. 5 ½ cups) on medium to low heat.5 ½ cups chicken stock
- Add in the rice with the onions and garlic. Stir consistently. Cook for several minutes or until the rice is toasted. Once the rice is toasted, add in ⅓ of the hot stock. Continue to cook and stir consistently until the liquid is fully absorbed. Repeat this step until the remaining stock is used and the rice is fully cooked (up to 30 minutes).1 ½ cups Arborio rice
- Once rice is cooked, add in 2 cups of the pureed squash. Cook for up to 2 minutes. Turn off heat. Stir in the cold butter until it is fully melted.2 tbsp unsalted butter
- Season with salt and pepper to taste. Serve immediately and top with fresh grated parmesan, cooked prosciutto, and your choice of fresh herbs. Enjoy!¼ cup parmesan, salt and pepper, 3 tbsp thyme
Notes
Another option is to use frozen butternut squash. Simply defrost the squash and cook in a sauce pan with olive oil until it is warm. Transfer to a blender and continue with the puree process and proceeding steps.
If you are a vegetarian, you can omit the prosciutto and steps to cook and consider adding in small pieces of steamed butternut squash, for example. Nutrition
Calories: 730kcalCarbohydrates: 76gProtein: 20gFat: 37gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 49mgSodium: 1389mgPotassium: 565mgFiber: 3gSugar: 7gVitamin A: 525IUVitamin C: 8mgCalcium: 105mgIron: 4mg