Butternut Squash Risotto with Prosciutto
Butternut Squash Risotto with Prosciutto is a quick and easy weeknight meal recipe. A creamy, filling, delicious squash risotto with crispy prosciutto, yum.
Keywords
- Butternut Squash Risotto recipe
- roasted butternut squash
- how to make Butternut Squash Risotto
- winter risotto
- autumn risotto
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Cooking tools:
- Immersion blender
- Blender
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Peeler
- Skillet
- Pot
- Stove
- Wooden spoon
- Ladle
- Mixing bowl
- Grater
- Plate
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
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