
A fantastic winter recipe thar is easy to make, warming, and delicious. The risotto is creamy and packed with flavour, and the parmesan ham crisps add a salty, crispy touch. The fresh pesto is the perfect finishing touch, adding a bright, herbaceous flavour.

Ingredients:
- 1kg butternut squash, peeled and cut into bite-size chunks
- 3 tbsp olive oil
- Bunch of sage leaves picked , half roughly chopped, half left whole
- 1 ½ ltr good quality vegetable stock
- 50g unsalted butter
- 1 shallot, finely chopped
- 300g risotto rice (Arborio or Carnarolli)
- 1 small glass dry white wine
- 50g Parmesan, finely grated
For the pesto:
- ½ garlic clove, peeled and roughly chopped
- 1 handful of basil, roughly torn
- 55g/2oz pine nuts
- 55g/2oz fresh Parmesan, finely grated
- 150ml/1/4-pint olive oil
- salt and pepper
Method:
- Preheat the oven to 180C. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 15-20 minutes until cooked through.
- Bring the stock to the boil and keep on a low simmer.
- In a separate pan, melt half the butter over a medium heat. Stir in the shallot and cook gently for 8-10 minutes until soft but not coloured, stirring occasionally.
- Add the rice stirring continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until totally evaporated.
- Add the stock, a ladleful at a time, and stir the rice over a low heat for 20 minutes until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
- Gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper.
- When the squash is cooked, mash half of it to a rough purée and leave half whole.
- When the risotto is just done, stir though the purée, then add the cheese and butter and leave to rest for a few minutes.
- Serve the risotto scattered with the whole chunks of squash, fresh pesto and the crisp sage leaves.
To make the pesto:

- Place all the ingredients in a mortar and pound well with the pestle to make a rough paste.
- Season to taste.
- Alternatively, place the ingredients in liquidiser and blend until smooth.
Wine Pairing
This dish is perfect for a winter night in with a good glass of wine. Here are a few suggestions:
- Pinot Noir: This is a classic pairing for butternut squash. The earthy, mushroomy flavours of pinot noir will complement the sweetness of the squash.
- Chardonnay: Chardonnay is another good choice. The buttery, oaky flavours of chardonnay will stand up to the richness of the risotto.
- Sauvignon Blanc: Sauvignon blanc is a refreshing choice that will cut through the richness of the risotto. The grassy, citrusy flavours of sauvignon blanc will also complement the fresh pesto.
One thought on “Butternut Squash Risotto with Parma Ham Crisps and Fresh Pesto Recipe”
Polly Koepp
Great article! I really appreciate the clear and detailed insights you’ve provided on this topic. It’s always refreshing to read content that breaks things down so well, making it easy for readers to grasp even complex ideas. I also found the practical tips you’ve shared to be very helpful. Looking forward to more informative posts like this! Keep up the good work!