Butternut Squash Risotto Recipe

Name: Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 small onion, finely chopped; 1 cup arborio rice; 1/2 cup dry white wine; 3 cups low-sodium chicken broth; 3 cups (15 oz.) butternut squash, cut into 1/2-inch cubes; Salt and pepper; 2 thin slices prosciutto or deli ham; 1/2 cup grated Parmesan

Servings: persons

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
1 cup arborio rice
1/2 cup dry white wine
3 cups low-sodium chicken broth
3 cups (15 oz.) butternut squash, cut into 1/2-inch cubes
Salt and pepper
2 thin slices prosciutto or deli ham
1/2 cup grated Parmesan

1
Melt 1 Tbsp. butter in a skillet with oil over medium heat. Saute onion until softened, 5 to 6 minutes. Add rice; stir until coated with fat and beginning to toast, about 1 minute. Stir in wine and continue to cook until most of it evaporates, about 3 minutes. Transfer rice mixture to slow cooker.
2
Stir broth, squash and 1 tsp. salt into cooker. Cover and cook on high until almost all liquid has been absorbed and rice is tender but not mushy, 2 to 2 1/2 hours.
3
Warm a nonstick skillet over medium-high heat. Cook prosciutto until browned, about 2 minutes, turning once. Transfer to a plate lined with paper towels. Tear prosciutto into pieces.
4
Stir Parmesan and remaining 1 Tbsp. butter into rice mixture. Divide among 4 bowls; sprinkle with prosciutto. Season with salt and pepper, if desired.

1909

kcal

Calories

164

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 tablespoon olive oil, 1 small onion, finely chopped, 1 cup arborio rice, and more.

Yes, Butternut Squash Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Risotto

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