Butternut Squash Risotto


Serves 4

Cost per Serving:



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2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
1 cup arborio rice
1/2 cup dry white wine
3 cups low-sodium chicken broth
3 cups (15 oz.) butternut squash, cut into 1/2-inch cubes
Salt and pepper
2 thin slices prosciutto or deli ham
1/2 cup grated Parmesan


Prep: 15 Minutes
Cook: 2 Hours, 13 Minutes

1. Melt 1 Tbsp. butter in a skillet with oil over medium heat. Sauté onion until softened, 5 to 6 minutes. Add rice; stir until coated with fat and beginning to toast, about 1 minute. Stir in wine and continue to cook until most of it evaporates, about 3 minutes. Transfer rice mixture to slow cooker.

2. Stir broth, squash and 1 tsp. salt into cooker. Cover and cook on high until almost all liquid has been absorbed and rice is tender but not mushy, 2 to 2 1/2 hours.

3. Warm a nonstick skillet over medium-high heat. Cook prosciutto until browned, about 2 minutes, turning once. Transfer to a plate lined with paper towels. Tear prosciutto into pieces.

4. Stir Parmesan and remaining 1 Tbsp. butter into rice mixture. Divide among 4 bowls; sprinkle with prosciutto. Season with salt and pepper, if desired.

Created date

December 2014

Nutritional Information

Calories 411
Fat 14 g
Satfat 6 g
Protein 14 g
Carbohydrate 55 g
Fiber 4 g
Cholesterol 28 mg
Sodium 918 mg