Saffron and Butternut Squash Risotto with Crispy Prosciutto

Ingredients

• Add the roasted, pureed squash and stir. Then, add the cubes of roasted squash. For a silky finish, stir in the remaining 2 tablespoons of butter and 1/2 cup of Parmesan cheese.
• Serve hot. Garnish with the crispy prosciutto, toasted pine nuts, and shaved Parmesan.
• 1 medium butternut squash, diced into 3/8" cubes
• 4 tablespoons olive oil, divided
• 1 onion, finely diced
• 4 cloves garlic, minced
• 4 tablespoons butter, divided
• 2 cups arborio rice
• 1 cup dry white wine
• 4-5 cups chicken broth
• 1/2 teaspoon of saffron, or about 10-12 threads
• 1/2 cup parmesan cheese, grated
• Kosher salt and pepper to taste
• 1-2 oz prosciutto, cooked in a pan until crispy
• 3 tablespoons pine nuts, toasted
• Parmesan cheese