Best Butternut Squash Risotto

By • October 28, 2010 • 15 Comments



Author Notes: It took me some time before I was game enough to tackle a butternut squash again, having battled one and lost some time ago. Armed with my largest knife and sharpest peeler, I attacked this guy and won! Roasted garlic and prosciutto add richness, salt and crunch to the dish, a fall favorite at our house. A little fresh sage goes a long way with me, so I tend to use it sparingly. I selected a sauvignon blanc from a local winery, Callaway Vineyards. Pour yourself a glass to enjoy while you pull together the risotto.Lizthechef

Serves 4

  • 1 butternut squash, approximately 2 pounds in weight
  • 2 tablespoons olive oil
  • 6 unpeeled cloves of garlic
  • 2 ounces prosciutto
  • kosher salt and ground black pepper, divided use
  • 6 cups chicken stock, preferably homemade
  • 4 tablespoons unsalted butter
  • 2 leeks
  • 1 1/2 cup Arborio rice
  • 1 cup dry white wine
  • 4 tablespoons freshly grated Parmesan cheese
  • 6 fresh sage leaves
  1. Preheat oven to 400 degrees.
  2. Peel the squash, cut into quarters, remove seeds and cut into 3/4 inch pieces. Place on large, sided sheet pan.
  3. Separate the garlic cloves from the head of garlic and place in one corner of the sheet pan, separate from the squash.
  4. Toss the squash and garlic with olive oil, salt and pepper. Roast in oven for 20 minutes.
  5. Curl the strips of prosciutto into little rolls. Place in small baking pan and cook in the oven for 15 minutes.
  6. After 15 minutes, the squash and garlic should be tender and caramelized and the prosciutto will be crispy. Remove both pans from the oven. Cover vegetables with foil.
  7. In a medium-sized saucepan, heat the stock over medium heat.
  8. Trim and wash the leeks, using only the white and light green portions. Cut the cleaned leeks into thin half circles.
  9. In a large, heavy-bottomed pot, melt the butter over medium heat. Add the leeks and cook until tender, about 5 minutes.
  10. Lower the heat to medium-low. Add the rice and stir to coat with the butter-leek mixture. Cook for about 3 minutes.
  11. Add the wine, stir and cook until most of the wine has been absorbed by the rice.
  12. Add 2 large ladles of hot stock to the rice and cook, stirring, until most of the liquid has been absorbed. Repeat procedure until all the stock has been added to the rice. Mixture should be creamy rather than soupy. Turn off the heat.
  13. Mix in the Parmesan.Taste and correct seasoning.
  14. Add the squash to the risotto. Remove the garlic from the skins, chop and add to risotto. Stir to combine well.
  15. Roll 2 sage leaves into a cigar and slice thinly. Stir into risotto.
  16. Serve the risotto and top each portion with several of the crispy prosciutto "roll-ups".
  17. Garnish each portion with an additional sage leaf or two.
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Tags: butternut squash, fall, Risotto

Comments (15) Questions (0)

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Newliztoqueicon-2

about 2 years ago Lizthechef

Where is my photo? I did an edit on it and cannot get it to post.

Me

about 2 years ago TheWimpyVegetarian

I see it, Liz. And it's beautiful!!

Newliztoqueicon-2

about 2 years ago Lizthechef

Thanks, ChezSuzanne, I was too impatient, as usual ;)

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over 3 years ago Sagegreen

Lovely presentation! Enjoy SF.

Newliztoqueicon-2

over 3 years ago Lizthechef

Thanks so much - wish you were coming!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh, risotto!! This sounds great, Liz! Have fun in SF!!!

Newliztoqueicon-2

over 3 years ago Lizthechef

Thanks, Liz - it would only be more fun if you could join us!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Yum, risotto = comfort food and little crispy prosciutto roll-ups to top it off...love it! Are you all meeting Amanda and getting your book signed in San Francisco:) Wish I could make it to her Seattle "gig", timing is just not right that week :(

Newliztoqueicon-2

over 3 years ago Lizthechef

Yes, I'm counting the days - 7 - until the fun events in the Bay Area...Thanks for your comment!

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over 3 years ago dymnyno

I almost missed this...I loved it on your blog and forgot about food52. Delicious!! It sounds like a real crowd pleaser. Nice presentation.

Newliztoqueicon-2

over 3 years ago Lizthechef

Thanks, Mare - cannot wait to see you in SF too - go Giants!

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over 3 years ago dymnyno

It was the Yam Biscuits that got me ...they sound delicious...did I say to bring some with you. I love your blog...if you haven't already, you should add this recipe too.

Me

over 3 years ago TheWimpyVegetarian

I love risotto and can't wait to try this one. I love that you roasted the garlic to really bring out a great flavor and love the prosciutto roll-ups! What a great idea!

Newliztoqueicon-2

over 3 years ago Lizthechef

Thanks for your comment - I can't wait to meet you in San Francisco!

Me

over 3 years ago TheWimpyVegetarian

Me too!