Ultimate Italian Comfort Food: Butternut Squash & Parma Ham Risotto
Warming Autumn/Winter Recipes, Italian Style!
In Italy, seasonal eating is a way of life. When the days grow cooler, Italian home cooks turn to the velvety sweetness of zucca (squash and pumpkin) to create some of northern Italy’s most comforting dishes.
This risotto recipe brings together the natural, roasted sweetness of butternut squash with the delicate, salty crunch of crisped Parma ham. Carluccio's secret to making it restaurant-quality at home isn't constant stirring (though this helps!) or heavy cream—it's using the absolute best grain of rice to achieve that signature, silky Italian drape.
Why Starch is King
To get a truly luxurious texture, the choice of grain is entirely non-negotiable. While Arborio is widely available, true connoisseurs reach for Carnaroli Rice. Often dubbed the "King of Italian Rice", Carnaroli grains are larger and firmer. They absorb liquid slowly and evenly, holding their shape al dente (firm to the bite) beautifully while releasing the maximum amount of surface starch. This natural starch is what creates the glossy, creamy sauce without needing to drown the dish in cream.
The Ingredients
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1 small butternut squash (peeled, deseeded, and cut into 1cm cubes)
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4–6 slices of high-quality Parma ham
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1 litre hot vegetable or chicken stock
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1 small white onion, finely chopped
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100ml dry white wine
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50g unsalted butter
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50g Parmigiano Reggiano, finely grated
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Fresh sage leaves
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Salt and freshly ground black pepper
The Method
Preheat your oven to 200°C. Toss the diced butternut squash with a generous drizzle of extra virgin olive oil, salt, and pepper. Roast on a baking tray for about 20 minutes until tender and slightly caramelised at the edges. Take half of the roasted squash and mash it gently with a fork to create a rustic purée; leave the other half in cubes.
While the squash roasts, heat a dry, wide frying pan over medium heat. Lay the slices of Parma ham in the pan and cook for 1–2 minutes on each side until completely crisp. Remove from the pan, let them cool, and roughly shatter them into shards. Set aside for the final garnish.
In the same pan, add a fresh drizzle of olive oil and a small knob of butter. Sauté the chopped onion gently until soft and translucent, making sure it doesn't catch or brown. Pour in the Carnaroli rice and toast it dry for 1–2 minutes, stirring constantly. You want the edges of the grains to look translucent and smell slightly nutty.
Pour in the dry white wine, letting it bubble away until completely absorbed by the rice. Begin adding the hot stock, one ladle at a time, stirring gently. Wait until each ladleful is almost fully absorbed before adding the next. At the 10-minute mark, stir in both the mashed squash purée and the roasted cubes. Continue adding stock until the rice is perfectly al dente.
Remove the pan entirely from the heat. This is the most crucial step for texture. Stir in the remaining cold butter and the grated Parmigiano Reggiano vigorously. Cover the pan and let it rest off the heat for 2 minutes to let the emulsion form.
The Chef's Finishing Touch: Ladle the creamy risotto into warm bowls. Top each serving with the shattered shards of crispy Parma ham and a few fresh sage leaves. For a truly spectacular finish, add a tiny drizzle of a dense, syrupy Aceto Balsamico di Modena IGP right before serving—the rich, complex acidity cuts through the sweetness of the squash beautifully.
For any of the ingredients used in this recipe (and countless others) head to our online deli today!
For more on risotto - why not check out our guide to the mother recipe — Risotto Bianco.
