"The belly rules the mind."--Spanish Proverb

Risotto with Roasted Butternut Squash & Prosciutto Recipe

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This recipe for Risotto with Roasted Butternut Squash & Prosciutto, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginny Larkin
Added: Tuesday, November 6, 2007


4 tablespoons olive oil, divided
1-1/2 ounces prosciutto, cut into strips about ¼-inch wide and 3 inches long
3 cups cubed (3/4-inch dice) peeled and seeded butternut squash
1 shallot, minced
2 cups Arborio rice
1 cup dry white wine
6 cups chicken stock, strong and hot
1-1/2 tablespoons chopped fresh rosemary plus rosemary sprigs for garnish
3 tablespoons butter, cut in equal pieces
1 cup parmesan cheese,

Put squash on rimmed baking sheet and pour 1 tbl. over squash. Season with salt and pepper. Toss to coat.
Roast the squash until soft when pierced with a sharp knife and golden brown around the edges, about 35 minutes, stirring every 10 minutes. Remove when done and set aside uncovered.
Heat 1 tablespoon oil in a small skillet over medium high heat and saute the prosciutto strips, stirring often, until crisp, about 2 minutes. Remove and drain the strips on paper towels.
Heat 3 tbl. olive oil in sauté pan and add the shallots. Sauté until slightly cooked. Stir in the rice and “toast” it by stirring rather slowly and fairly constantly over moderately high heat until the grains begin to turn golden, and to feel loose and dry. At once, add the wine; turn the heat high to boil it down. When the rice is almost dry, ladle in enough hot stock barely to cover it. Regulate heat so stock just simmers, season with a little salt. Continue to stir constantly as you add the stock in small batches (maybe 1 cup at a time.)
When all of the stock is absorbed, the rice will have doubled in size and it will be in a creamy sauce. Remove from the heat and add in the butter until it is melted.
Add in ½ the Parmesan cheese. Add the rosemary. Add the cooked squash gently and heat for 1-2 minutes until the squash has warmed. Transfer to a large platter. Sprinkle with the Parmesan and the cooked prosciutto and finish with the chopped rosemary.

Personal Notes:
Personal Notes:
This is a variation of the Risotto and Shrimp recipe. This looks like a lot of work but it is really worth it!




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