Directions

Safety & Prep:

1. Wash hands thoroughly and sanitize all work surfaces.
2. Use the proper color-coded cutting board for each ingredient type.
3. Preheat oven to 400°F.

Prepare Parmesan Crisps:

1. Line a sheet pan with parchment paper. Divide 1 cup parmesan into small mounds, spacing them so they don’t touch. Bake 3–5 minutes until golden and crispy. Cool on the baking sheet and set aside.

Prepare Prosciutto Chips:

1. Lower oven temperature to 350°F. Line a sheet pan with parchment paper. Arrange prosciutto slices in a single layer. Bake 10 minutes until crispy. Cool on a rack and set aside.

Prepare Crispy Sage:

1. In a small pan, warm ¼ cup butter over medium heat. Fry whole sage leaves until crisp. Drain on paper towel and set aside.

Prepare Broth:

1. Warm vegetable broth in a medium pot over low heat. Keep warm throughout cooking.

Cook Butternut Squash:

1. In a large pan over medium heat, melt 2 tbsp butter. Add diced butternut squash and cook about 10 minutes until tender. Stir in chopped sage and cook 2 more minutes. Remove from pan and set aside.

Cook Risotto:

1. In the same pan, melt 1 tbsp butter. Add shallots and cook until translucent, about 3 minutes.
2. Add arborio rice and toast for 2–3 minutes, stirring frequently.
3. Deglaze with white wine and simmer until mostly evaporated.
4. Add warm broth one ladle at a time, stirring constantly. Wait until broth is mostly absorbed before adding next ladle.
5. After 4 ladles, return butternut squash to the pan. Season with salt and pepper. Continue ladling broth and stirring until rice is al dente, about 20 minutes total. You may not use all the broth.

Finish & Serve:

1. Stir in remaining parmesan and remaining butter until melted and blended.
2. Serve immediately, garnished with prosciutto chips, parmesan crisps, and crispy sage.