Butternut Squash Risotto with Prosciutto and Sage

November 13, 2009

I adore risotto so my current obsession with butternut squash was a good reason to make it again.  This was a big hit, served with Apricot Dijon Pork Chops and Green Beans.

KBP_3755

  • Arborio Rice, 2 cups.  I got this from Urban Herbs and I really like it.
  • Butternut Squash, one medium
  • Chicken or Vegetable stock, about 7 cups
  • White Wine, about a cup
  • Shallot, one medium
  • Prosciutto, 3 or 4 ounces
  • Fresh Sage, a tablespoon or two when snipped

KBP_3766Cut the squash in half lengthwise and scoop out the seeds.  Put it cut side down on a baking sheet.  Bake at 350 for about 30 minutes, or until it’s tender when you poke it with a fork.KBP_3769Meanwhile, dice the prosciutto.KBP_3775Mince the shallot.  Also, put the chicken stock on to simmer.KBP_3786Once the squash is cool enough to handle, remove the peel.KBP_3817Dice it into small chunks and let it get a little mushy and pureed.KBP_3790Heat a bit of olive oil in a large saucepan or a soup pot.  Add the prosciutto and stir until it starts to get crispy around the edges.  Remove it with a slotted spoon and set it aside.KBP_3792Add the shallots to the pan and stir for a minute or two.KBP_3799Add the rice and stir it in, cooking for a few minutes until it starts to turn a brighter white.KBP_3800Add the sage.KBP_3802Pour in the wine and stir over medium to medium-low heat until the wine is nearly all absorbed.  Pour a glass for yourself if you haven’t done so already because you’ll be standing here stirring rice for a while.KBP_3804Add about a cup of the stock and stir contiunously. KBP_3807When the stock is mostly absorbed and the spoon leaves a path across the bottom of the pot add another cup or so of broth.  Continue until the rice is tender.KBP_3828Add the prosciutto and squash.KBP_3834Stir well.KBP_3844Serve!  Add some freshly-grated Parmesan if you like.KBP_3846-3The combination of flavors and colors made this meal terrific!

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{ 4 comments… read them below or add one }

1 Barbara November 13, 2009 at 1:48 pm

I’m just loving all the butternut squash recipes this season. And your risotto looks divine! The color is magnificent!

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2 Kitchen Butterfly November 15, 2009 at 3:49 pm

Absolutely lovely………………………. with some pecorino and a sprinkling of chilli flakes – amazing

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3 Wendi December 1, 2009 at 10:47 am

Karen, I’m already thinking about what to make for Christmas dinner. I think this risotto has just made the menu.

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4 Tracee Hegre December 19, 2009 at 12:48 pm

Hi! The recipes here are great. Thanks for having this site. I just found a recipe for Eggplant Parmesan that I LOVE! The eggplant flavor is like beef, but without the fat and calories. It’s a really nice substitute for meat. Click here if you’d like to check out my site. Thanks again – great site!

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