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Roasted Butternut Squash Risotto with Ham Rosemary and Sage

Roasted Butternut Squash Risotto is full of flavor with sautéed ham, lots of shallots and garlic, and earthy rosemary and sage.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Author Kim Peterson

Ingredients

  • 2 ½ lbs butternut squash, peeled and cut into ¾-inch cubes (about 4 cups)
  • 4 tablespoons olive oil, divided
  • ½ teaspoon freshly grated nutmeg, divided
  • 5 cups vegetable or chicken broth
  • 8 ounces boneless ham steak, ¼-inch dice
  • 4 medium shallots, chopped (about 1 cup)
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 1 ½ tablespoons fresh rosemary, finely chopped
  • 1 ½ tablespoons fresh sage, finely chopped
  • ½ cup Parmesan cheese, freshly grated
  • Salt and pepper
  • Fresh parsley, torn for garnish

Instructions

  1. Preheat oven to 400°F. In rimmed baking dish, combine squash, 2 tablespoons olive oil, and ¼ teaspoon nutmeg. Season with salt and pepper. Bake in preheated oven 20 minutes, stirring halfway through, until squash is fork tender but not mushy. Tent with foil to keep warm.
  2. As squash bakes, bring broth to simmer in medium saucepan, then turn to low heat to keep warm. Heat 1 tablespoon olive oil in 5-quart, high-rimmed saucepan or heavy large pot over medium-high heat. Add ham and sauté until browned, 3-4 minutes. Transfer ham to small bowl, cover with foil to keep warm. Add last tablespoon of oil to pan. Add shallots and sauté until tender, about 3 minutes, stirring frequently. Add garlic and stir 1 minute. Add rice and continually stir an additional minute. Stir in wine. Scrape any brownings off bottom of pan, and cook 2-3 minutes until wine is absorbed, stirring occasionally. Add ¾ cup of warm broth and simmer until most of the broth is absorbed, stirring often, about 2 minutes. Add rosemary and continue to add broth, ¾ cup at a time, allowing almost all the broth to be absorbed after each addition, stirring often, about 25 minutes in total. Rice will become tender and creamy.
  3. Lower heat to medium-low, stir squash, ham and sage into rice. Cook 2-3 minutes to combine flavors. Remove from heat, stir in remaining ¼ teaspoon nutmeg and parmesan. Season with salt and pepper, and serve.

Recipe Notes

Fresh herbs are typically added at the end of cooking; however, fresh rosemary is added earlier on in the risotto because of its stronger, earthy flavor. Fresh sage is milder, making it appropriate to add toward the end.