Winter Squash Risotto With Prosciutto, Hazelnuts and Sage | Oregonian Recipes

Ingredients

• Vegetable oil
• 1 small to medium acorn squash (1 to 1 1/2 pounds), halved and seeded
• 3 tablespoons unsalted butter (divided)
• 1 small onion, minced
• 1 ounce prosciutto, minced (1/4 cup)
• 2 bay leaves
• Salt
• 2 cloves garlic, minced
• 1 1/4 cups uncooked arborio or carnaroli rice
• 1/2 cup dry white wine
• 3 to 3 1/2 cups chicken broth
• 2 teaspoons minced sage leaves
• 1 cup finely grated parmesan cheese (about 2 ounces)
• Pepper
• 1/2 cup hazelnuts, toasted, skinned and coarsely chopped (see note)