Ingredients:

  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
  • 2 tablespoons olive oil (30 ml), divided
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 ½ cups Arborio rice (300g)
  • ½ cup dry white wine (120ml), such as Pinot Grigio
  • 6 cups vegetable broth (1.4L), warmed
  • ¼ cup grated Parmesan cheese (25g), plus more for serving
  • 2 tablespoons butter (30g)
  • 2 tablespoons chopped fresh sage
  • Salt and freshly ground black pepper to taste
  • 4 slices prosciutto

Instructions:

  1. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized.
  2. Heat a skillet over medium heat. Add prosciutto slices and cook until crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces.
  3. In the same pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
  4. Add the Arborio rice to the pot and cook, stirring constantly, for 1-2 minutes until the edges of the rice become translucent.
  5. Pour in the white wine and cook, stirring, until it is almost completely absorbed.
  6. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
  7. After about 20-25 minutes, when the rice is creamy and al dente (slightly firm to the bite), stir in the roasted butternut squash, Parmesan cheese, butter, and sage. Season with salt and pepper to taste.
  8. Spoon the risotto into bowls, top with crumbled crispy prosciutto, and garnish with extra Parmesan cheese and sage leaves.