Butternut Squash Risotto with Prosciutto | Jernej Kitchen

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