Butternut Squash Risotto with Fried Sage, Crispy Prosciutto and Ricotta

This recipe combines three delicious flavors and textures. The crisp, salty prosciutto is a great counterpoint to the slightly tender, almost sweet risotto. The creamy smooth ricotta cheese helps blend it all together.

Butternut Squash Risotto with Fried Sage, Crispy Prosciutto and Ricotta Cheese


  • 4 cups broth or water
  • 1 tablespoon olive oil
  • 1 cup Butternut Squash Risotto
  • 2 tablespoon canola oil
  • 6 large sage leaves
  • 2 slices fresh prosciutto, cut into shreds
  • 2 tablespoons butter
  • 2 tablespoon Parmesan cheese, grated
  • 2 tablespoons ricotta cheese


  1. Bring broth to simmer and reserve. Heat olive oil in large saucepan over medium heat. Add Butternut Squash Risotto and stir quickly until rice is well coated and opaque, about 2 minutes. Add 1 cup warm broth to rice. Cook, stirring, until rice has absorbed liquid. Add remaining liquid 1 cup at a time, cooking and stirring until rice absorbs all the liquid after each addition and rice is tender but firm. Set aside.
  2. In a small skillet heat the canola oil over medium heat. Touch the oil with a sage leaf and if it sizzles then the oil is ready. Add the leaves and fry for 10-15 seconds until crisp but not burned. Remove sage to a paper towel-lined plate. Add the prosciutto and fry for 10-15 seconds or until slightly crisp. Remove to plate with sage. Turn the heat off the oil and set aside. This oil is flavored now and can be kept refrigerated for later use.
  3. Stir the butter into the risotto until incorporated, then stir in Parmesan cheese. Divide Butternut Squash Risotto among serving plates and garnish with dollop of ricotta cheese, a fried sage leaf and shredded prosciutto.

Makes about 2 to 4 servings