Butternut Squash Risotto with Frizzled Proscuitto and Toasted Pecans – Created Especially for Le Creuset

Toast:  1/2 cup Pecans, stirring for about 5 minutes (be careful – nuts can go from toasted to burned in no time!).  Pour toasted pecans onto parchment paper and sprinkle with Vanilla Sugar and Salt.  Set aside.

Fry:  Slice a 3-ounce package of Proscuitto into 1/4 inch ribbons, and pan-fry until crispy – about 8 minutes, stirring constantly.  Pour into a bowl and wipe out the pan with a paper towel.

Steam:  2 cups Butternut Squash – peeled, seeded, and diced into 1/2 inch pieces.  Add 2 Tablespoons Water, and cover for 15 minutes.  Sprinkle with Salt and Pepper.  Mash with a potato masher.  Scrape into a bowl with a rubber spatula and set aside.

Saute:  1/4 cup Olive Oil, 6 Fresh Sage Leaves, 3 Garlic Cloves, stirring often, turning Sage and Garlic.  When Sage leaves turn dark green, remove from pan and reserve for garnish.

Add 1/2 Yellow Onion, finely diced.  Stir until onion softens and begins to brown.  Remove Garlic, and discard.

Stir in 1 cup Arborio Rice and keep stirring until rice begins to brown.

Simmer:  Pour in 4 cups of Chicken Broth (you can also use Vegetable Broth and omit Proscuitto for a vegetarian version) in 1 cup increments stirring until almost absorbed before adding next cup.

When most of the Chicken Broth is absorbed, stir in reserved mashed Butternut Squash, 1 cup White Wine (I used Pinot Grigio), Salt and Pepper (if you don’t like to see flecks of Black Pepper, you can use White, but it has a different flavor).

Continue to stir until most of the liquid is absorbed.  Turn fire off, and let sit for 5 minutes.  Stir again, and scoop into serving dishes.  Top with Proscuitto and Pecans, and garnish with Sage Leaves.

If you are serving the Risotto later,the whole pan can go into the oven to keep it warm.  The cast iron really retains heat to keep your food warm in case you want seconds!

These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!