Creamy Butternut Squash Risotto

Butternut Risotto

Serves 6- Starter size portion

Time: 45 minutes

Ingredients

Garnishes

4 Slices prosciutto

2 T Olive Oil

1 Medium size butternut squash- small dice ¼”

1/4 tsp salt

¼ C Flat leaf parsley- minced

Risotto

2.5  C Arborio Rice

1 Onion- small dice

1 Clove garlic- minced

1 tsp- Fresh thyme- minced

3/4 C White wine

2 T Butter

 2 Q Vegetable Stock or chicken stock

1 1/4 C Shredded Parmesan

1 tsp Kosher salt

1 T Butter to finish

Finishing salt and pepper

*note use approximately 3-4 C stock  per 1 C risotto

Directions

PreHeat oven to 375

1. Line baking sheet with 5 pieces of prosciutto. Bake until crispy (about 5-7 minutes). Set aside to cool. 

2. In a roasting pan add cubed butternut squash, season with Salt and toss in olive oil. Roast squash for 25-30 minutes  until cooked through and slightly browned. Set aside to cool
   Add stock to a sauce pan an keep warm over medium low heat

3. In another sauce pan melt butter over medium heat. Saute onion, thyme and garlic until soft (3-4 minutes). Do not brown.

4. Add risotto and sauté until translucent. about 1-2 minutes (do not brown). Add wine, stir while it reduces. Once reduced, add one cup of stock liquid. Let reduce fully while slowly stirring then add the next cup and continue until all stock is in. the rice is still not fully cooked at this point you can use another cup of water or stock to finish it off. Risotto should be cooked through but served el dente. 

5. When the rice is ready, incorporate cooked squash by folding it in (saving a little for the garnish). Gently mix in 2 C parmesan and finish with butter. 

6. Crumble Prosciutto on top with the last ½ C parmesan cheese. Top with finishing salt, pepper (optional) and sprinkle minced parsley.  Serve warm.