Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Lay prosciutto slices flat and bake 8–10 minutes until crisp. Set aside to cool and crumble later.
2. Cook the Risotto
In a large skillet or saucepan, heat olive oil and butter over medium heat.
Sauté onion until translucent, about 3–4 minutes. Add garlic and cook 1 minute until fragrant.
Stir in Arborio rice and toast for 1–2 minutes until slightly golden.
Pour in white wine and stir until absorbed.
Add warm broth one ladle at a time, stirring frequently, allowing each addition to be absorbed before adding more.
After about 10 minutes, stir in diced butternut squash. Continue adding broth and stirring until the rice is creamy and squash is tender (18–20 minutes total).
Stir in Parmesan cheese, chopped sage, salt, and black pepper.
3. Assemble & Serve
Spoon risotto into bowls.
Top with crumbled crispy prosciutto.
Garnish with extra Parmesan and fried sage leaves if desired.
Tips & Variations
