Butternut Squash Risotto with Crispy Prosciutto

By Paula |

This Butternut Squash Risotto with Crispy Prosciutto post and contest is sponsored by Lagostina. Opinions are my own.

Risotto is simply sexy food people. There’s something therapeutic for me about the stirring required to get that creamy dreamy consistency that risotto is famous for. I don’t make it often because I ALWAYS want to eat the entire pot myself. It could be an entire meal for me, and okay honestly it has, back to that whole not making it often thing.

When I do make it I like to double the recipe because you know the only thing better than Risotto? Leftover Risotto that you turn into ARANCINI. Seriously, fried risotto balls. That right there is worth all the stirring. You know what else is sexy? This Lagostina Risotto Pot that I used to make this Roasted Butternut Squash Risotto. Yep

WHAT KIND OF POT IS BEST FOR MAKING RISOTTO?

How gorgeous is this pot? After I could pull my eyes away from the gorgeous stainless steel (check my appearance in the reflection) exterior the weight caught my attention. This is NOT a flimsy pot people. It’s made for making risotto. That’s it and I have to tell you, it’s good at it’s job.

“Rich, creamy risotto is easy to prepare in this classic Italian stainless-steel pan. Its bonded aluminum and stainless-steel core ensures precise heating as you sauté Arborio rice with onions, then simmer the grains in broth and wine. A wide rim speeds evaporation and facilitates stirring. The low-profile casserole dish is shaped to reduce fatigue while you stir and the multi-layer design optimally distributes heat across the entire dish.”

I wanted to make a seasonal risotto that you could enjoy right now. Butternut squash is one of my favorite winter squash specimens so it was an easy decision. It’s perfection roasted, which btw, you could even do the night before while you’re making dinner so it’s at the ready when you’re ready to rumble (I mean stir) with risotto.

We finish it off with a garnish of crispy prosciutto and sage to add a little texture and well because fried prosciutto. It’s optional but really? It’s prosciutto and it’s a very good thing.

MORE DELICIOUS RISOTTO RECIPES TO TRY

If you’re feeling inspired by this butternut squash risotto recipe, you’ll love these other risotto recipes:

Saffron Risotto
Roasted Pumpkin Risotto with Pancetta
Saffron Risotto Cakes

Butternut Squash Risotto with Crispy Prosciutto and Fried Sage

Butternut Squash Risotto with Crispy Prosciutto

Ingredients

4 strips prosciutto
4 sage leaaves
5 tablespoons unsalted butter – divided
1/2 onion – minced
2 cups arborio rice
1 cup dry white wine
4-6 cups warm stock
1 cup pureed roasted butternut squash
kosher salt
1/2 cup Parmigiano Reggiano – grated

Instructions

Place prosciutto into a non-stick skillet over medium heat and cook until crispy. Transfer to a plate lined with paper towels and set aside. Repeat with sage leaves.
Into a heavy bottom pot, melt 2 tablespoons butter over medium heat. Add onion. Stir to combine and sauté until translucent. Add rice and with a wooden spoon or wooden paddle stir constantly to coat the rice with the butter/onion mixture. Add wine and cook until wine has evaporated.
Reduce heat to low add 1 cup/ladle of broth. Continually stir. Add pureed squash. Once the broth has reduced add an additional ladle of broth. Continue this process until rice is cooked approximately 30 minutes.
Approximately 5 minutes before cooking is finished add in remaining 3 tablespoons of butter. Stir to combine. Add Parmigiano Reggiano. Stir to combine. Check for seasoning and adjust if necessary.
Remove pot from heat, cover and allow to rest approximately 5 minutes.
Garnish with crumbled prosciutto, fried sage leaves and additional Parmigiano if desired.

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