Squash risotto with prosciutto chips
Squash risotto with prosciutto chips

Preparation time 20 minutes

Total time: 1 hour

Ingredients

  1. 8 slices San Daniele prosciutto
  2. 1 bag (380 g) freshly cut butternut squash*
  3. 45 mL (¼ cup) olive oil
  4. 560 mL (2¼ cups) each of white wine
  5. and chicken broth
  6. 1 large onion, chopped
  7. 375 mL (1½ cups) arborio rice
  8. 60 mL (¼ cup) finely chopped fresh sage
  9. 250 mL (1 cup) Parmesan flakes
  10. 30 mL (2 tbsp.) lemon juice
  11. 60 mL (¼ cup) coarsely chopped Brazil nuts
  12. To taste, salt
  13. and pepper

Directions

*makes about 750 mL (3 cups) of peeled, diced squash

  1. Preheat oven to 190°C (375°F).
  2. Line a baking sheet with parchment paper; add the prosciutto slices and bake in the middle of the oven about 6 minutes per side. Set aside. 
  3. In the meantime, line a second baking sheet with parchment paper, add the pieces of squash, drizzle with 15 mL (1 tbsp.) of the olive oil, and season with salt and pepper. Bake about 20 minutes and then mash coarsely with a fork. Set aside. 
  4. Combine wine and broth in a saucepan and bring to a boil. Set aside.
  5. Sweat the onion in remaining oil in a large saucepan for about 3 minutes.
  6. Add rice and sage and stir to coat well. Add the mashed squash and then 250 mL (1 cup) of the hot broth at a time, stirring until each ladleful has been absorbed before adding the next. 
  7. The rice should be al dente after 20 minutes. Mix in the Parmesan and lemon juice and adjust seasoning. 
  8. Serve immediately garnished with Brazil nuts and prosciutto chips. 

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more