Cheesy Honeynut Squash Risotto

This Cheesy Honeynut Squash Risotto is simple to make and surprisingly healthy well-balanced even with its rich creamy texture thanks to the creamy protein and fiber-packed soup used to flavor the risotto.

Transforming leftovers into a new and exciting dish can be a culinary adventure. The Honeynut Squash White Bean Soup, with its robust flavors, sets the stage for a risotto that elevates comfort food to a whole new level. The key lies in the careful balance of ingredients, turning what might have been a simple soup into a luxurious and satisfying risotto.

One of the highlights of this Cheesy Honeynut Squash Risotto is its simplicity in preparation. With the base soup already prepared, the risotto comes together effortlessly. Simply toasting the Arborio rice, cooking it partially with broth, and finishing it in the creamy soup ensures a delightful texture and flavor.

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Cheesy Honeynut Squash Risotto


Units Scale
  • 45 slices of prosciutto
  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 45 sage leaves
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 cups chicken or vegetable broth, kept warm
  • 2 cups honey-nut squash white bean soup, kept warm
  • 1/2 cup grated Parmesan cheese
  • 1/23/4 cup shredded mozzarella
  • Salt and pepper, to taste


  1. In two saucepans, warm the chicken or vegetable broth in one and the soup in the other over low heat. Maintain a gentle simmer throughout the cooking process.
  2. In a large skillet over medium heat, add the prosciutto and crisp on each side until golden brown, about 4-5 minutes on each side. Remove the prosciutto and set it aside for later. Add the olive oil, butter, and sage to the skillet. Crisp the sage for about 2-3 minutes, then discard.
  3. Add Arborio rice to the skillet, stirring continuously to coat the grains with the oil and lightly toast them. This helps enhance the nutty flavor of the rice, about 2 minutes.
  4. Pour in the white wine and stir until it is mostly absorbed by the rice, and the pan is deglazed.
  5. Begin adding warm broth, one ladle at a time, to the rice. Stir continuously and allow the liquid to be absorbed before adding the next ladle. Continue this process for about 12-15 minutes until the rice is about 3/4 of the way cooked.
  6. Next, add the warm soup, one ladle at a time to the rice as it slowly absorbs into the rice until the rice is creamy and cooked to an al dente texture. This should take about 6-8 more minutes.
  7. Once the rice is cooked to perfection, stir in the mozzarella and Parmesan cheese. Mix until the cheese is melted, and the risotto becomes creamy. Season with salt and pepper to taste.
  8. Sprinkle with the crispy prosciutto and parsley, and enjoy!

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