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This was in our local paper. It is really tasty. Not quite like stovetop risotto but still very good. All 3 kids liked it!
Baked Risotto with Butternut Squash and Prosciutto
3 cups cubed (3/4" dice), peeled and seeded butternut squash (available at Costco and Trader Joe's; 3 cups equals between 3/4 and 1 pound of peeled squash)
3 T olive oil (divided)
Kosher salt and freshly ground black pepper
3 T butter, plus extra for preparing the pan (divided)
1 1/2 cups arborio rice
3 3/4 cups reduced sodium chicken stock
1 1/2 ounces prosciutto, cut into strips about 1/4" wide and 3" long
1/2 cup (about 4 ounces) gruyere cheese
1 1/2 T chopped fresh rosemary
Arrange racks at center and lower positions, and preheat oven to 375 degrees. Spread squash on a rimmed baking sheet and toss with 2 tablespoons of the olive oil. Season generously with the salt and pepper. Set aside.
Generously butter a shallow 2 quart baking dish. Place the dish on another rimmed baking sheet. Spread the rice in the dish. Place chicken stock and 3 tablespoons butter in a large saucepan set over medium-high heat and bring to a boil. Carefully pour the hot mixture over the rice.
Place the baking sheet with the rice on the center shelf and place the baking sheet with the squash on the lower rack in the oven. Cook the rice until all the liquid has been absorbed, about 40 minutes or longer. Remove when done and cover with foil. Roast the squash until soft when pierced with a sharp knife and golden brown around the edges, about 35 minutes, stirring every 10 minutes. Remove when done and set aside uncovered.
While rice and squash are in the oven, heat remaining 1 tablespoon oil in a small skillet over medium high heat and saute the prosciutto strips, stirring often, until crisp, about 2 minutes. Remove and drain the strips on paper towels.
Remove the foil, and stir the gruyere cheese and chopped rosemary into the cooked risotto. Then gently stir in the roasted butternut squash. Season with additional salt and pepper if needed. (Risotto can be prepared 30 minutes ahead. Keep covered with foil at room temperature).
To serve, sprinkle prosciutto over risotto and garnish the center with extra rosemary sprigs (optional). Serve warm.
Baked Risotto with Butternut Squash and Prosciutto
3 cups cubed (3/4" dice), peeled and seeded butternut squash (available at Costco and Trader Joe's; 3 cups equals between 3/4 and 1 pound of peeled squash)
3 T olive oil (divided)
Kosher salt and freshly ground black pepper
3 T butter, plus extra for preparing the pan (divided)
1 1/2 cups arborio rice
3 3/4 cups reduced sodium chicken stock
1 1/2 ounces prosciutto, cut into strips about 1/4" wide and 3" long
1/2 cup (about 4 ounces) gruyere cheese
1 1/2 T chopped fresh rosemary
Arrange racks at center and lower positions, and preheat oven to 375 degrees. Spread squash on a rimmed baking sheet and toss with 2 tablespoons of the olive oil. Season generously with the salt and pepper. Set aside.
Generously butter a shallow 2 quart baking dish. Place the dish on another rimmed baking sheet. Spread the rice in the dish. Place chicken stock and 3 tablespoons butter in a large saucepan set over medium-high heat and bring to a boil. Carefully pour the hot mixture over the rice.
Place the baking sheet with the rice on the center shelf and place the baking sheet with the squash on the lower rack in the oven. Cook the rice until all the liquid has been absorbed, about 40 minutes or longer. Remove when done and cover with foil. Roast the squash until soft when pierced with a sharp knife and golden brown around the edges, about 35 minutes, stirring every 10 minutes. Remove when done and set aside uncovered.
While rice and squash are in the oven, heat remaining 1 tablespoon oil in a small skillet over medium high heat and saute the prosciutto strips, stirring often, until crisp, about 2 minutes. Remove and drain the strips on paper towels.
Remove the foil, and stir the gruyere cheese and chopped rosemary into the cooked risotto. Then gently stir in the roasted butternut squash. Season with additional salt and pepper if needed. (Risotto can be prepared 30 minutes ahead. Keep covered with foil at room temperature).
To serve, sprinkle prosciutto over risotto and garnish the center with extra rosemary sprigs (optional). Serve warm.
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