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Butternut Squash Risotto

Prep time 15 mins
Cook time 2 hrs, 13 mins

Serves 4


  • 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

Nutrition Information

  • calories 411
  • fat 14 g
  • satfat 6 g
  • protein 14 g
  • carbohydrate 55 g
  • fiber 4 g
  • cholesterol 28 mg
  • sodium 918 mg

How to Make It

  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.