Name: Butternut Squash Risotto with Prosciutto
Prep time: 10 min
Total time: 35 min
Yield: serves 4 people
Cuisine: Italian
Ingredients: 1 (450g / 1 pound) butternut squash; 1 tbsp olive oil (for roasting); 1/2 tsp salt; 1/4 tsp pepper; 1/2 tsp thyme; 1 whole head of garlic; 4 slices prosciutto; 1 onion; 1 celery stalk; 1 tbsp olive oil (for risotto); 300 g (1 1/2 cup) Arborio rice; 180 ml (3/4 cup) white wine; 1 liter (4 cups) Vegetable Broth; 2 tbsp unsalted butter; 60 ml (1/4 cup) milk; 20 g (1/4 cup) freshly shredded parmesan cheese

Butternut Squash Risotto with Prosciutto

There’s already one squash risotto recipe on the blog, but that hasn’t stopped us from making a brand new one. It’s quick, delicious, and our toddler loves it, which is a triple win in our book. This flavor bomb is made with roasted butternut squash and crispy prosciutto baked in an oven. The risotto is creamy, delicious, and made with butter and parmesan cheese. So good! It takes about 35 minutes to go from pantry to table, so there’s no time to waste; let’s get cooking.

Extra Creamy Risotto for Cold(er) Days

Mmmm, so luxurious, so tasty! We love this Butternut Squash Risotto. It's perfect for any day of the week, but fancy enough for special occasions and celebrations too. These are the top reasons why we like it so much.

goes from pantry to table in about 35 minutes
creamy, rich, very delicious, and beautiful
the roasted prosciutto is crispy and elevates the dish beautifully
shredded parmesan cheese is divine
feel free to store in the fridge or freeze it for later
kids and adults love it

How to make this Butternut Squash Risotto with Prosciutto at home

There are two steps for making this Butternut Squash Risotto with Prosciutto. First, we need to roast the butternut squash with prosciutto, and second, we need to cook the risotto. This is how we make it:

In an oven, roast the butternut squash with the prosciutto.
Make the risotto. Pan-fry the onion with rice, cook the rice for a couple of minutes.
Add the vegetable broth and cook.
In a blender, mix the butternut squash with the rest of the ingredients.
Add the butternut squash puree to the risotto.
Remove from the heat, add in the parmesan cheese, and season to taste.
Divide between four plates and serve with crispy prosciutto.

Essential ingredients and add-ins

Here you will find a little bit more info about the Butternut Squash Risotto, possible substitutes, or add-ins.

Rice - use Arborio rice or Carnaroli. No need to rinse it under running water.

Squash - butternut squash is the best choice for this recipe because it will make the risotto creamy and delicious.

Prosciutto - Prosciutto adds a beautiful meaty and salty flavor, but we can easily substitute it with thin slices of pancetta too.

Can I make this risotto vegetarian?

Absolutely. Use vegetarian ingredients and substitute the prosciutto with chopped pinenut, chopped walnuts, or chopped pecans. Or you can make it your own by pan-frying sage with butter until crispy and serving it instead of meat.

Storing and freezing

There are two ways to store this delicious Butternut Squash Risotto recipe.

Keep the chilled homemade risotto, in the fridge, for up to 3 days. Before serving, reheat in the microwave oven or using a pot. Reheat slowly and while stirring occasionally.

Feel free to freeze the Butternut Squash Risotto too. In that case, freeze the risotto without the prosciutto. Roast or pan-fry the prosciutto before serving and add them to the reheated meal. Place it in a freezer-friendly container or freezer bag and place it in the freezer for up to 3 months. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a pot.

If you want, you can use the leftovers for this amazing Arancini recipe. These fried rice balls with Mozzarella are simply divine.

Try these delicious risotto recipes too

Ingredients

roasted butternut squash

1 (450g / 1 pound) butternut squash

1 tbsp olive oil (for roasting)

1/2 tsp salt

1/4 tsp pepper

1/2 tsp thyme

1 whole head of garlic

4 slices prosciutto

risotto

1 onion

1 celery stalk

1 tbsp olive oil (for risotto)

300 g (1 1/2 cup) Arborio rice

180 ml (3/4 cup) white wine

1 liter (4 cups) Vegetable Broth

2 tbsp unsalted butter

60 ml (1/4 cup) milk

20 g (1/4 cup) freshly shredded parmesan cheese

Tools and equipment

large baking sheet

parchment paper

skillet or pot

kitchen knife

cutting board

METHOD

preparation

Line a large baking sheet with parchment paper. Place a rack in the middle of the oven and preheat it to 220 °C / 430 °F.
squash

Peel the butternut squash, cut in half, remove the seeds and cut it into 2cm or 1-inch chunks. Add the squash to the prepared baking sheet. Season with olive oil, salt, pepper, and thyme. Stir, then arrange in a single layer. Add halved head of garlic and place in the oven. Roast for 15 minutes at 220 °C / 430 °F.
COOK THE ONION AND CELERY

Peel the onion and celery, then finely dice it. Set a large skillet or pot over medium-low heat. Add the olive oil, diced onion, diced celery, and saute for 8 - 10 minutes, stirring occasionally.
SQUASH AND PROSCIUTTO

After 15 minutes, carefully take the baking pan with squash from the oven. Place the prosciutto on top and place it back in the oven. Roast for another 8 - 10 minutes or until the squash is soft and prosciutto golden-brown and crunchy.
add the rice

Increase the heat and add the rice to the veggies. Stir and cook for 2 - 3 minutes. Pour in the wine, and cook for another 2 - 3 minutes for the alcohol to evaporate. Gradually, ladle by ladle, start adding the vegetable stock. Add the next ladle of stock only when the first one is cooked into the rice. Repeat the process until the rice almost cooks. It will take about 15 - 18 minutes. Make sure to stir the risotto regularly.
butternut squash risotto

Transfer the roasted butternut squash to a blender or bowl. Peel the garlic, and add to the squash along with the butter. Mix into a creamy mixture using a blender or an immersion blender. Pour in the milk and blend until creamy and combined. Stir the squash puree into your risotto. Remove from the heat and stir in the shredded parmesan cheese. Season to taste with salt and pepper. Divide the risotto between four plates and serve with crispy prosciutto.

—

Butternut Squash Risotto with Prosciutto