Butternut Squash & Sage Risotto with Crispy Prosciutto
30min
45min
5
485
Chef's Note
For the creamiest risotto, never rush the broth addition process. Adding it slowly and stirring frequently helps develop the starch that gives risotto its signature texture. If you don't have white wine, you can substitute with additional broth and a splash of lemon juice for acidity.
Tags
Ingredients
2 cups arborio rice
1 medium (about 2 lbs) butternut squash
6 slices prosciutto
2 medium shallots
3 cloves garlic cloves
12 leaves fresh sage leaves
6 cups vegetable or chicken broth
1/2 cup dry white wine
3/4 cup Parmesan cheese, freshly grated
3 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg, freshly grated
2 cups baby spinach
Instructions
- 1
Peel the butternut squash, remove seeds, and cut into 1/2-inch cubes. Toss half of the cubes (about 2 cups) with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread on a baking sheet and roast at 400°F for 25 minutes until tender and caramelized.
- 2
While the squash roasts, place the remaining squash cubes in a medium saucepan with 1 cup of broth. Simmer for 15 minutes until very soft, then puree with an immersion blender until smooth. Set aside.
- 3
In a small skillet, arrange prosciutto slices in a single layer and cook over medium heat for 5-6 minutes, turning once, until crispy. Transfer to a paper towel-lined plate to drain, then break into pieces when cool.
- 4
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add finely diced shallots and cook for 3-4 minutes until translucent.
- 5
Add minced garlic and 8 sage leaves (chopped) and cook for 1 minute until fragrant.
- 6
Add arborio rice and stir for 2 minutes until grains are coated and slightly translucent at the edges.
- 7
Pour in white wine and stir constantly until almost completely absorbed.
- 8
Heat the remaining broth in a separate pot and keep warm throughout the cooking process.
- 9
Add warm broth to the rice mixture, 1 ladle (about 1/2 cup) at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding more. This process will take about 25-30 minutes.
- 10
When the rice is nearly tender, stir in the pureed butternut squash, roasted squash cubes, 1/2 cup Parmesan cheese, remaining 2 tablespoons butter, nutmeg, and remaining salt and pepper.
- 11
Fold in the baby spinach and stir until wilted, about 2 minutes.
- 12
In a small skillet, heat 1 tablespoon butter until foaming. Add the remaining 4 sage leaves and fry for 30 seconds until crisp. Remove and set aside.
- 13
Taste the risotto and adjust seasoning if needed. The texture should be creamy but not runny, with rice that's tender but still has a slight bite.
- 14
Serve the risotto in warm bowls, topped with crispy prosciutto pieces, fried sage leaves, and the remaining Parmesan cheese.
Nutrition Information (per serving)
485
15g
62g
18g
Reviews (0)
No reviews yet
Be the first to review this recipe!