Baked risotto with Butternut Squash and Prosciutto

By á-9360

very good

Ingredients

• 3 cups cubed peeled and seeded butternut squash
• 3 tbsp. olive oil, divided
• kosher salt and black pepper
• 3 tbsp. unsalted butter plus extra for preparing pan
• 1 1/2 cups arborio rice
• 3 3/4 cups reduced sodium chicken stock
• 1 1/2 ounces prosciutto, cut into strips about an inch wide and 3 inches long
• 1/2 cup grated gruyere cheese
• 1 1/2 tbsp. chopped fresh rosemary plus sprigs for garnish

Preparation

Step 1

Arrange racks at center and lower positions and preheat oven to 375

Spread squash on a rimmed baking sheet and toss with 2 tbsp. of the olive oil. Season generously with salt and pepper. Set aside.

Generously butter a 2 quart baking shallow dish. Place the dish on another rimmed baking sheet. Spread the rice in the pan. Place chicken stock and 3 tbsp. butter in a large saucepan set over medium high heat and bring to a boil. Carefully pour the hot mixture over the rice.

Place the baking sheet with the rice on the center shelf and place the baking sheet with squash on the lower rack in the oven. Cook the rice until all the liquid has been absorbed, about 40 min or longer. Remove when done and cover with foil. Roast the squash until soft when pierced with a sharp knife and golden brown around edges, about 35 minutes, stir every 10 min. Remove when done and set aside uncovered.

While rice and squash are in the oven, heat remaining tbsp. oil in a small skillet over medium high heat and saute the prosciutto strips, stirring often, until crisp, about 2 minutes. Remove and drain the strips on paper towels.

Remove the foil, and stir the Gruyere cheese and chopped rosemary into cooked risotto. Then gently stir in the roasted butternut squash. Season with additional salt and pepper if needed. (Risotto can be prepared 30 minutes ahead of time: keep covered with foil at room temp)

To serve, sprinkle prosciutto over risotto and garnish in the center with several rosemary sprigs. Serve warm.

serves 6