Roasted Butternut Squash Risotto with Prosciutto Sage and Thyme

Step 1

Preheat oven to 400°F.

Step 2

On a rimmed baking dish, combine squash, 2 tablespoons olive oil, and ¼ teaspoon nutmeg. Season with salt and pepper.

Step 3

Bake in preheated oven 20 minutes, stirring halfway through, until squash is fork tender but not mushy. Tent with foil to keep warm.

Step 4

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.

Step 5

As squash and prosciutto bake, bring broth to a low simmer in a medium saucepan.

Step 6

Heat remaining tablespoon of olive oil in a 5-quart, high-rimmed saucepan or heavy large pot over medium-high heat.

Step 7

Add shallots and sauté until tender, about 3 minutes, stirring frequently. Stir in garlic and cook 1 minute.

Step 8

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.

Step 9

Add ¾ cup of warm broth and simmer until most of the broth is absorbed, stirring often, about 2 minutes.

Step 10

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.

Step 11

Lower heat to medium-low, stir in squash, prosciutto, sage and thyme into rice. Cook 2 minutes to combine flavors.

Step 12

Remove from heat, stir in remaining ¼ teaspoon nutmeg and parmesan cheese. Season with salt and pepper. Serve hot. Enjoy!