Fall flavors merge deliciously in this Roasted Butternut Squash Risotto. A fabulous combination of sweet butternut squash, crispy prosciutto, shallots, garlic, sage and thyme in creamy risotto. Serve as an entrée or app, plus it’s gluten-free and perfect for meal prep!
This is one of our favorite risottos so when making it last week, it was an opportune time to take some new photos, fine-tune the recipe and give the post new life.
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Making Roasted Butternut Squash Risotto
I found roasting the butternut squash separately while making the risotto allowed more control of when it was fork tender and not too soft. I’ve tried other recipes that called for cooking the squash in the same pan as the risotto, but that can be risky. The squash may be undercooked when the rice was done, or become so mushy it loses all integrity. So, roast first and save the guessing for your favorite game show.
Try to keep the squash around ¾-inch in size. Simply coat with olive oil, sprinkle with salt, pepper, some fresh nutmeg, pop in the oven for about twenty minutes. Done!
As the squash gets happy roasting, you can start the risotto. I like using a large, high-rimmed sauté pan or dutch oven for risottos to have lots of room to stir. Before you know it, the short-grain arborio rice will plump up in volume and you’ll need space when adding the other stars of the show to the risotto.
Tip! Be sure to bring the broth to a low simmer in a medium saucepan before stirring into the rice. Warm stock will help speed up the cooking process.
Once the rice is tender and creamy, the squash, herbs, parm, and prosciutto (optional) join the party. You can season to taste with salt and pepper, and a little more nutmeg. Then grab a plate and dig in. Your taste buds have waited long enough. Enjoy!
Check out these other Skillet & Dutch Oven Recipes!
- Mexican Chicken Tortilla Skillet
- Shrimp & Spinach Risotto
- Thai Butternut Squash & Pumpkin Curry
- Pork & Pear Stir Fry Noodle Bowl
- Sweet Corn & Chicken Chowder
- Healthy Turkey Chili
Essential Kitchen Tools
Roasted Butternut Squash Risotto with Prosciutto Sage and Thyme
- 1 ½ pounds peeled and cubed butternut squash (about 4 cups)
- 3 tablespoons olive oil, divided
- ½ teaspoon freshly grated nutmeg, divided
- 5 cups vegetable or chicken broth
- 4 ounces thin slices prosciutto, torn into strips (optional)
- ¾ cup chopped shallots
- 1 tablespoon minced garlic
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoons fresh thyme leaves
- ½ cup Parmesan cheese, freshly grated
- Kosher salt and pepper
- Preheat oven to 400°F.
- On a 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.
- On another rimmed baking sheet, evenly spread out the prosciutto strips. Bake in preheated oven with the squash until crisp, about 15 minutes. Tent with foil to keep warm.
- As squash and prosciutto bake, bring broth to a low simmer in a medium saucepan.
- Heat remaining tablespoon of olive oil in a 5-quart, high-rimmed saucepan or heavy large pot over medium-high heat.
- Add shallots and sauté until tender, about 3 minutes, stirring frequently. Stir in garlic and cook 1 minute.
- Add rice and continually stir 1 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.
- Continue to add ¾ cup of broth at a time, allowing most of it to be absorbed after each addition, stirring often, about 20 minutes in total. Rice will become tender and creamy.
- Lower heat to medium-low, stir in squash, prosciutto, sage and thyme into rice. Cook 2 minutes to combine flavors.
- Remove from heat, stir in remaining ¼ teaspoon nutmeg and parmesan cheese. Season with salt and pepper. Serve hot. Enjoy!
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