Butternut Squash Risotto with Cured Ham
This comforting, family-friendly Butternut Squash Risotto features round grain rice infused with roasted butternut squash and a touch of cream cheese, topped with crispy cured ham for a perfect balance.
This Butternut Squash Risotto may look like a fancy restaurant meal reserved for date nights, but don’t be fooled, kids absolutely love it too! The creamy, dreamy texture and naturally sweet butternut squash make it a hit with the whole family. For the little ones, serve it plain or with just a few crispy bits of prosciutto or serrano ham on top for a touch of savoury contrast. This comforting dish is perfect for cozy fall evenings and easy to customize for different palates at the table.
Rice for Risotto
The key to a perfect, creamy risotto is using the correct type of rice; specifically, round grain varieties like Arborio, Carnaroli, or Bomba (Spanish). Unlike long-grain rice, which cooks up fluffy and separate, round-grain rice is packed with starch that is released slowly during cooking. This creates that signature creamy, velvety texture that risotto is famous for. So when shopping, look for Arborio rice (the most widely available) or splurge on Carnaroli for an even creamier result!
Risotto Technique
Making risotto is all about patience and gentle, constant stirring. Frequent stirring releases starch from the rice grains, creating that signature creamy consistency. Slowly adding broth, one ladle at a time, allows the rice to absorb liquid gradually and cook evenly. If you dump all the liquid in at once, you’ll end up with soupy, unevenly cooked rice instead of that luxurious, velvety texture. Think of it as a meditation in the kitchen; those 20 minutes of stirring transform simple rice into something truly magical.
Crisping the Cured Ham
For the ideal topping, quickly pan-fry or bake the cured ham for one to two minutes. This short cooking time releases some of the moisture without actually cooking the meat, turning it from soft to intensely crisp ham. The ham will continue to crisp up as it cools, forming shards that give your risotto a salty crunch.
Kid-Friendly Version
I love making a kid-friendly version that skips the fancy toppings and aromatics, keeping it straightforward with just the creamy squash base. The onion and garlic are hidden in the butternut squash purée, which kids usually appreciate. On the other hand, the crispy cured ham is usually a huge hit, so don’t be afraid to add a few pieces on top; sometimes that little bit of salty crunch is all they need to dive right in!
Butternut Squash Risotto with Crisp Cured Ham
Ingredients
- 1 small butternut squash equiv. to 300g (1-1/2 cups of roasted squash) Reserve some for the topping
- 1 l chicken broth or vegetable broth
- 300 g round grain rice (arborio, carnaroli, bomba, etc.)
- 1 onion
- 2 garlic cloves
- 2 tbsp olive oil
- 2 tbsp cream cheese
- salt and pepper
Toppings
- cured ham (prosciutto, serrano,etc)
- diced roasted butternut squash
- parsley
Instructions
- Preheat oven to 400°F (200°C). Cut butternut squash into cubes, halve a large onion into big pieces, and cut garlic cloves in half. Toss with olive oil and salt, then spread on a baking sheet.
- Roast for 30-35 minutes until tender and lightly browned. Set aside.
- Mash or blend half of the roasted butternut squash *about 1½ cups (300g) with the roasted onion, garlic, 1 tbsp of olive oil, and 50 ml of water, then reserve the puree.
- In a large pan or skillet, heat olive oil over medium heat. Add the round grain rice and toast for 2-3 minutes, stirring constantly, until the edges become translucent.
- Begin adding the butternut squash purée and then the warm broth one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next.
- Continue this process for about 18-20 minutes until the rice is creamy and al dente. Stop the heat.
- Stir in cream cheese until melted and creamy. Season with salt and pepper to taste.
- Meanwhile, crisp the prosciutto or serrano ham in a dry pan for a minute or bake for 3 minutes at 375°F (190°C). Don't cook too long; it's just to release a tad of water. It will harden while cooling off.
Video
Notes
- If desired, serve the risotto topped with crispy ham pieces, roasted butternut squash and parsley.
- If intended for adults only, a little splash of white wine is always welcome while cooking the rice.
- For sweet and spicy lovers, a touch of cayenne, Tajin spice mix or any chilli powder on top would kick things up a notch.
Nutrition
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