Saffron and Butternut Squash Risotto with Crispy Prosciutto
Author: Cooks On Main
Servings: 6
Creamy, and satisfying, this saffron and butternut squash risotto is topped off with crispy prosciutto and toasted pine nuts. This dish captures the essence of so many autumn flavors so very well! The secret of this delicious risotto is hidden in how the butternut squash is incorporated. Try it!
View Original PDFIngredients
- 1 medium butternut squash, diced into 3/8" cubes
- 4 tablespoons olive oil, divided
- 1 onion, finely diced
- 4 cloves garlic, minced
- 4 tablespoons butter, divided
- 2 cups arborio rice
- 1 cup dry white wine
- 4-5 cups chicken broth
- 1/2 teaspoon of saffron, or about 10-12 threads
- 1/2 cup parmesan cheese, grated
- Kosher salt and pepper to taste
Garnish
- 1-2 oz prosciutto, cooked in a pan until crispy
- 3 tablespoons pine nuts, toasted
- Parmesan cheese
Directions
- Preheat oven to 400°F. Place diced butternut squash on a large roasting pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast for 20-25 minutes or until fork tender, stirring halfway through.
- Puree half the roasted squash; reserve the other half as cubes.
- In a Dutch oven over medium-high heat, sauté onions and garlic in 2 tablespoons butter and 2 tablespoons olive oil until translucent. Add arborio rice and stir to coat. Add wine and stir until absorbed.
- In a separate pot, bring broth to a simmer. Reserve one cup and add saffron to it to infuse. Set aside.
- Add saffron-infused broth to rice. Simmer and continue adding broth one ladle at a time, allowing it to absorb before adding more. Stir continuously.
- In a skillet, pan-fry prosciutto in 1 tablespoon olive oil until crispy. Set aside on a paper towel-lined plate.
- Continue stirring risotto and seasoning to taste. When rice is al dente, add one more ladle of broth and reduce heat.
- Stir in pureed squash, then cubed squash. Finish with 2 tablespoons butter and parmesan cheese.
- Serve hot, garnished with crispy prosciutto, pine nuts, and shaved parmesan.