Vegetarian Option: Skip prosciutto and use toasted nuts or roasted chickpeas for crunch.
Extra Creamy: Stir in 2 tablespoons heavy cream or mascarpone before serving.
Wine Swap: Use dry vermouth or skip wine and replace with extra broth.
Make-Ahead: Risotto is best served fresh but can be kept in the fridge for 1 day; reheat with a splash of broth.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Calories: ~460 kcal per serving
This risotto is rich, velvety, and packed with flavor — sweet squash, aromatic sage, and salty prosciutto make it a standout comfort dish with a gourmet touch.
