Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, butternut squash risotto with parma ham. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Risotto is a great feel good recipe that everyone loves. A fantastic winter recipe of Butternut Squash Risotto with Parma Ham Crisps and Fresh Pesto, It's easy to make, warming and delicious - in other words, perfect for winter. Take the mashed up butternut squash and add it to the risotto, at this. Once the squash has cooled down a little, shake off the pancetta and chestnuts and finely chop the squash - it will be quite mushy but that's fine.

Butternut squash risotto with parma ham is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Butternut squash risotto with parma ham is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have butternut squash risotto with parma ham using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Butternut squash risotto with parma ham:

1. Make ready 2 shallots
2. Prepare butter
3. Take oil
4. Prepare 80 g/person of arborio rice
5. Prepare 2 vegetable stock cubes
6. Get 1 small handful of parmigiano
7. Take 1 butternut squash
8. Take 1/2 glass dry white wine
9. Prepare pancetta or bacon (optional)

Add the butter and chopped garlic to the pan, on a medium heat. Followed by the onion until softened. Add the risotto rice until lightly toasted and then. What about grilling some nice pork chops?

Steps to make Butternut squash risotto with parma ham:

1. Prepare the vegetable stock - you need about 4 cups - depending on how much rice you use. Cut the butternut squash in small pieces and cook in a pan with butter
2. Start by melting the butter on a low heat and add some oil to the pan to cover the pan surface. Add shallots and cook on low heat. Add a bit of salt to make them sweat. When they turn to golden (not brown) add the rice and stir gently and increase the heat to low/medium
3. When the rice seems to stick to the pan add the wine and continue to stir it gently until all the wine has evaporated. It will take a few minutes
4. Now start to add the vegetable stock to the rice. You can start with a 2 ladlefuls but you will need to add less at a time as time goes by. Keep the process going by adding a ladle of stock and gently stir the rice until the liquid is disappearing. The rice tends to take around 20 min to cook - check the packet for instructions.
5. When you are close to finishing point with the rice, add the butternut squash to the pan and the last of the stock
6. When your rice is ready there should still be some liquid in it and that’s when you turn off the heat add butter and parmesan and cover with a lid. Leave it for a couple of minutes - this makes your risotto creamy.
7. Remove the lid, stir gently and serve. Pan fry some pancetta or bacon and put on top if you want to go the extra mile :)

Add the risotto rice until lightly toasted and then. What about grilling some nice pork chops? What about a 'meaty' fish like monkfish? Alternatively, buy some quorn (their mince. Risotto is a great feel good recipe that everyone loves.

So that is going to wrap it up with this special food butternut squash risotto with parma ham recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!