Normally I would use butternut squash for risotto. It’s easy to peel and easy to cut.
However, this year instead of my usual 25 or 30 butternut squash I have 4.
Instead of my usual 4 small green Hokkaido squash I have 20 large squash. They are not easy to peel or cut. However, I’ve discovered that, after using my trusty cleaver to quarter them, I can then use the cleaver to cut them into small squares and to cut the skin off.
It actually is just as easy as using the vegetable peeler on a butternut squash – once you get the hang of it.
Use whatever squash you have / like for this.
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Risotto with Ham & Winter Squash
Butternut squash or any winter squash / pumpkin work equally well in risotto.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Risotto
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken broth
- 1/2 large onion, chopped
- 1 tbs butter
- 3/4 cup (3oz, 90gr) Parmesan cheese – freshly grated
- 8oz (240gr) ham, chopped
- 1/2 large onion, chopped
- 2 cups winter squash, 8oz (240gr), cut into 1/2″ (1cm) cubes
- 4oz (120gr) mushrooms, trimmed, chopped
- 1 tbs olive oil
- Heat chicken broth and keep hot over low heat.
- In medium sauce pan heat butter; add the 1/2 onion and sauté until transparent.
- Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When rice has almost absorbed all the wine add a 1/3 cup of broth, stir.
- When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before you add the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more broth is needed add it a few tbs at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
- Add the Parmesan and the condimenti, stir well, spoon into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be very stiff.
- Heat olive oil in large skillet. Add onion and sauté until tender.
- Add butternut squash, mushrooms, and sauté until squash is almost cooked through.
- Add ham, cover and allow to cook over low heat until needed.
- Risotto is easy – it does not have to be stirred constantlybut do stir from time to time.
- Risotto is creamy if you don’t over cook it. No need to add extra butter. Let the rice do it’s thing.
- Serving Size: 1/2 recipe
- Calories: 858
- Sugar: 8.9 g
- Sodium: 1632.9 mg
- Fat: 32.7 g
- Saturated Fat: 13.7 g
- Trans Fat: 0 g
- Carbohydrates: 76.7 g
- Fiber: 4.6 g
- Protein: 54.6 g
- Cholesterol: 149.1 mg
Keywords: risotto, mushrooms, winter squash
If you are just looking for a seasonal side: Mushroom Risotto
The decision, difficult though it was, has been made.
Meet the newest member of our household:
We returned Henry to the rescue society yesterday, after fostering him for a month. The person who collected him said he was always her favorite and she was taking him home.
We decided, as he was the more outgoing pup, he would have an easier time settling into a new home. She explained that, as he had been the runt of the litter, he had been handled more often by humans and exposed to more varied experiences.
We chose to keep Hector because he had been shy and a bit skittish to start. He was finally opening up to us and turning into a more confident pup. He is off to a good start and we think he will suit us very well. He has not left my side – except when he goes in his crate for bedtime.
If we can only get him to understand that dogs barking on the TV are not a threat…..