Butternut Squash Risotto

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I love risotto. And so does everyone in my family. If it’s possible, I think that they really truly love me more when I make risotto. Talk about food being a love language! One of our favorite risotto recipes is butternut squash risotto with prosciutto.

There’s nothing more comforting in the winter than a one dish meal in a bowl. Risotto fits the bill perfectly. Add creaminess, the delicious sweet flavor of butternut squash and add prosciutto and parmesan for contrasting saltiness…and you just don’t get much better than that!

My favorite recipes are those that are really more of a formula that allows for a lot of changes and creativity instead of a hard and fast recipe. Risotto, like soup, lends itself to so many incarnations. In the spring, I love a basic risotto with asparagus, peas, and lemon zest. I have a friend who adds chunks of spicy Italian sausage and tomatoes. The boys also like it with prosciutto, peas, and carrots. I can see pancetta instead of prosciutto and adding cauliflower and/or broccoli. It’s truly versatile. In this incarnation, my add ins are butternut squash puree and prosciutto.

 Risotto has a long history and is from northern Italy. It’s a creamy rice dish that intimidates a lot of home cooks. But there’s absolutely no reason to let it intimidate you – it’s really easy and actually quite forgiving! Authentic risotto sticks to a pretty simple formula. Sautee finely diced onion in an oil. Add arborio rice. Add wine and cook until alcohol is evaporated. At this point you can add in whatever you like to make it distinctive. Then add in ladles of warm liquid until the rice is completely cooked and creamy. Top it off with parmesan cheese and call it dinner!

Risotto is a delicious versatile dish year round. Once you get the hang of the process, I’m sure you’ll be coming up with your own versions in no time! I’d love to  hear how you like this version and what changes or additions you may have made!