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Creamy Butternut Squash Risotto with Sage and Crispy Prosciutto - photo 1
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Creamy Butternut Squash Risotto with Sage and Crispy Prosciutto

Pikantne Dania główne Pasta and Risotto Italian Cuisine 90 min Medium 12 wyświetleń ~87.23 PLN - (0)
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Description

This dish is the essence of autumn captured on a single plate. Creamy risotto with butternut squash, sage, and crispy prosciutto is an elegant variation on the classic Italian dish, originating from northern Italy, specifically Lombardy. Its heart is high-starch rice (e.g., Arborio or Carnaroli), which, during slow cooking, releases starch, creating a naturally thick and velvety consistency without the need for cream. The sweetness of roasted butternut squash pairs perfectly with the earthy, slightly peppery aroma of fresh sage. The intensely salty and crispy prosciutto serves as a counterpoint to this creamy harmony, adding texture and boldness to the dish. Visually, the dish delights with its deep orange color, accented by the green of the herbs and ruby highlights of the ham. It is perfect as a main course for a romantic dinner, a festive lunch with friends, or simply as a way to celebrate autumn flavors.

Składniki (15)

Servings:
4
  • Arborio rice 300 g
  • butternut squash 600 g
  • Vegetable broth 1200 ml
  • Shallot onion 2 szt.
  • Garlic 2 ząbki
  • Dry white wine 100 ml
  • Butter 60 g
  • Parmesan cheese 80 g
  • Parma ham 100 g
  • Fresh sage 0.5 pęczek
  • Extra virgin olive oil 0.2 łyżek
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 3 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Hazelnuts 30 g
💰 Szacowany koszt dania: ~87.23 PLN (21.81 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin and prosciutto

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Peel the butternut squash using a sharp knife or a vegetable peeler. Cut it in half lengthwise and use a spoon to remove the seeds and fibrous flesh from the inside. Cut the cleaned squash into even cubes about 1.5-2 cm on each side.

Ingredients: butternut squash
The easiest way to peel butternut squash is to first cut off both ends so it stands stable on the board. Then peel it from top to bottom. Even pieces will ensure even roasting.
2

Transfer the chopped pumpkin to a large bowl. Drizzle it with half of the olive oil (1 tablespoon, or 15 ml), season with two pinches of salt and one pinch of pepper. Mix thoroughly with your hands to ensure each piece is coated with oil and seasonings. Spread the pumpkin in a single layer on a large baking sheet lined with parchment paper and place it in the preheated oven for 25-30 minutes, until it is tender and slightly caramelized at the edges.

Ingredients: butternut squash, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Do not place the pieces of pumpkin too tightly on the baking sheet – they need space to roast, not steam. Halfway through baking, you can stir the pumpkin on the sheet to ensure it browns evenly.
3

On a second baking sheet, also lined with parchment paper, lay out the slices of prosciutto individually. Place in the oven for the last 5-7 minutes of baking the pumpkin. Bake until the ham turns dark red, dries out, and becomes crispy. After removing from the oven, transfer it to a plate lined with paper towels to drain excess fat. Once cooled, break it into smaller, irregular pieces.

Ingredients: Parma ham
Carefully watch the prosciutto in the oven, as it can easily burn. It should be crispy like chips. If you prefer, you can fry it in a dry pan over medium heat.
4

When the baked pumpkin has cooled slightly, set aside about 1/3 of the prettiest pieces for decoration. Transfer the remaining 2/3 to a bowl and mash with a fork or an immersion blender until smooth. If the purée is very thick, you can add 1-2 tablespoons of hot broth to achieve a looser consistency.

Ingredients: butternut squash, Vegetable broth
You don't need to blend the pumpkin into a perfectly smooth mixture. Small lumps will add an interesting texture to the risotto. This step can be done while the risotto is already cooking.

Risotto base

5

Pour the vegetable broth into a medium pot and heat it over low heat. The broth should be hot (almost boiling) throughout the cooking of the risotto. Keeping it warm is key to achieving a creamy consistency.

Ingredients: Vegetable broth
Use a separate burner next to the pan with the risotto. Cold broth drastically lowers the temperature of the rice, halting the cooking process and starch release, resulting in a sticky rather than creamy outcome.
6

In a large, wide pot or a deep skillet with a thick bottom, heat the remaining olive oil (1 tablespoon, 15 ml) and half of the butter (30 g) over medium heat. When the butter melts and starts to foam, add the finely chopped shallots. Sauté for 3-4 minutes, stirring with a wooden spoon, until they become soft and translucent, but not browned.

Ingredients: Extra virgin olive oil, Butter, Shallot onion
The best pan will have a diameter of 28-30 cm. Using a wooden spoon prevents scratching the surface and does not damage the grains of rice. Make sure the shallot does not burn, as it will add bitterness to the entire dish.
7

Add the pressed or very finely chopped garlic to the sautéed shallots, along with about 8-10 sage leaves. Sauté everything together for about 1 minute, stirring constantly, until the garlic and sage release their aroma. Be careful not to burn the garlic.

Ingredients: Garlic, Fresh sage
We add garlic later than shallots because it burns much faster. Sautéing it for just a minute is enough to release its aroma without the risk of burning and a bitter taste.
8

Pour the Arborio rice into the pan. Increase the heat to medium-high and stir vigorously for about 2 minutes. This process is called 'tostatura'. Each grain of rice should be coated in fat and become slightly translucent at the edges, with a white, matte center (known as 'the pearl').

Ingredients: Arborio rice
This is one of the most important steps! Toasting the rice 'seals' the grains on the outside, allowing them to gradually absorb the broth while remaining al dente on the inside, and at the same time releasing starch from the outside for a creamy consistency.
9

Pour white wine into the pan. You will hear a loud sizzling. Stir constantly, scraping with a wooden spoon any tasty bits that have stuck to the bottom of the pan. Cook for 1-2 minutes, until the alcohol has completely evaporated and the smell of the wine becomes mild.

Ingredients: Dry white wine
This step is called deglazing. The acidity of the wine balances the flavor and adds depth. Make sure all the alcohol has evaporated before you start adding the broth – otherwise, the risotto will have a raw, winey taste.

Cooking risotto

10

Reduce the heat to medium-low. Using a ladle, pour in the first portion of hot broth – just enough to barely cover the rice. Stir slowly and almost continuously until the rice absorbs all the liquid. The stirring motion helps the grains rub against each other and release starch.

Ingredients: Vegetable broth
The key to success is patience. Add the broth in portions, ladle by ladle, and always wait for the previous portion to be absorbed before adding the next one. Do not pour all the broth at once!
11

Continue adding broth, ladle by ladle, and stirring regularly for about 18-20 minutes. The risotto is ready when the rice grains are soft on the outside but still slightly firm in the center (al dente). The consistency should be liquid and creamy, 'all'onda' (like a wave) – it should slowly spread on the plate, not form a stiff mound.

After about 15 minutes, start tasting the rice to check its firmness. You may not use all the broth, or you might need a little more. The consistency is more important than the exact cooking time.
12

When the rice is almost ready (about 2 minutes before the end of cooking), add the prepared pumpkin purée to the pan. Mix thoroughly to combine it with the rice, giving it a beautiful orange color and creamy consistency. Cook for another 1-2 minutes.

Ingredients: butternut squash
Adding the purée at the end of cooking helps to preserve its fresh flavor and color. If you add it too early, it may burn and lose its qualities.

Finishing the dish

13

Remove the pan from the heat. This is the most important moment - 'mantecatura'. Add the remaining cold butter (30 g) cut into cubes and freshly grated Parmesan. Stir vigorously for about a minute until the butter and cheese completely melt and combine with the risotto, creating an incredibly creamy and glossy emulsion.

Ingredients: Butter, Parmesan cheese
Always perform this step away from the heat source. Cold butter shocks the starch, enhancing the creamy effect. Vigorous mixing is key to creating the perfect emulsion.
14

Gently fold in the reserved pieces of roasted pumpkin. Taste the risotto and season to your liking with salt, freshly ground black pepper, and a pinch of freshly grated nutmeg. Cover the pan with a lid and let it sit for 1-2 minutes to allow the flavors to meld.

Ingredients: butternut squash, Salt, Pieprz czarny świeżo mielony, Nutmeg
Be careful with salt - Parmesan and broth are already salty. Always taste the dish before the final seasoning. Resting covered allows the risotto to reach the perfect consistency.
15

Serve the risotto immediately in deep, warmed plates. Top each portion with crumbled, crispy prosciutto. Garnish with a few fresh sage leaves. Additionally, you can sprinkle with toasted hazelnuts for extra crunch.

Ingredients: Parma ham, Fresh sage, Hazelnuts
Risotto should be eaten immediately after preparation, as it thickens over time and loses its perfect creamy consistency. Warming the plates will help maintain the dish's temperature for longer.

Fun Fact

💡

The Italian term 'mantecatura', meaning the final stage of preparing risotto, does not come from the word 'to stir'. It derives from the Spanish word 'mantequilla' (butter) and refers to the technique of emulsifying fat (butter and cheese) with the starch from the rice, creating a characteristic, creamy texture.

Best for

Elegancka kolacja we dwoje Jesienny obiad z przyjaciółmi Danie na specjalną okazję Komfortowe jedzenie na chłodny wieczór

Tips

🍽️ Serving

Serve the risotto in wide, deep plates, allowing it to spread beautifully. Before serving, you can drizzle each portion with a few drops of high-quality olive oil. The dish pairs perfectly with a glass of chilled, dry white wine, the same one used for cooking, such as Pinot Grigio.

🥡 Storage

Risotto tastes best right after preparation and is not ideal for reheating, as it loses its creamy texture. However, if you have a portion left, store it in the fridge in an airtight container for up to 2 days. To reheat, transfer the risotto to a pan, add a little hot broth or water, and heat over low heat, stirring constantly, until it regains some creaminess.

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