Butternut Squash Risotto with Crispy Prosciutto

Gayle McLeod | September 24, 2015

This risotto has been on my mind since last October... Just one thing was holding me back. I wasn't sure how it would turn out using a soup made with coconut milk. Happy to report, my doubts were dashed after first bite and the result is definitely share-worthy. This risotto is as delicious as it is simple. Whip it up during the week or keep it your back pocket for your next dinner party. *See notes at the bottom for options to make this a vegan dish.

Serves 4-6

Ingredients:

3 tbsp olive oil + 1 tbsp butter

4-6 slices prosciutto

1 small onion, finely diced

1 cup Arborio rice

1/4 cup dry white wine

1 1/2 cups Intense Natural Chicken Stock, warm

1 litre container Butternut Squash, Carrot & Ginger Soup, warm

1/4 cup fresh Italian parsley, finely chopped

1/2 cup freshly grated Parmesan cheese, plus more for garnish

1 tbsp butter

 

Method:

In a large sauté pan, warm 1 tbsp of the olive oil and fry the prosciutto slices until crispy. Transfer to a paper towel lined plate to drain. Add the remaining 2 tbsp olive oil to the pan and 1 tbsp butter over medium heat. Add the onion; cook until translucent and tender.

Add the rice and cook, stirring constantly until the rice is slightly toasted (about 5 minutes), then add the wine.

Once the wine is absorbed, add the warm chicken stock, one ladle-full at a time, stirring frequently after each addition until most of the liquid has been absorbed.

Repeat the process with the butternut squash soup, one ladle-full at a time, stirring after each addition, until all of the soup has been added to the risotto. Continue stirring until most of the soup has been absorbed.

Turn off the heat then stir in the parsley, grated Parmesan cheese and butter. Cover with a lid and let rest for 5-10 minutes. Serve with the crispy prosciutto crumbled on top and more freshly grated Parmesan cheese if desired.

Enjoy!

 

Note: This recipe can easily be made vegan, by subbing the butter for additional olive oil, using vegetable stock, and omitting the Parmesan cheese and prosciutto. Instead, try adding a sprinkling of nutritional yeast and crispy fried shallots. 

 

Sale

Unavailable

Sold Out