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