Butternut Squash Risotto

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 cup arborio rice
• 1/2 cup dry white wine
• 3 cups low-sodium chicken broth
• 3 cups (15 oz.) butternut squash, cut into 1/2-inch cubes
• Salt and pepper
• 2 thin slices prosciutto or deli ham
• 1/2 cup grated Parmesan

1. Melt 1 Tbsp. butter in a skillet with oil over medium heat. Saute onion until softened, 5 to 6 minutes. Add rice; stir until coated with fat and beginning to toast, about 1 minute. Stir in wine and continue to cook until most of it evaporates, about 3 minutes. Transfer rice mixture to slow cooker.
2. Stir broth, squash and 1 tsp. salt into cooker. Cover and cook on high until almost all liquid has been absorbed and rice is tender but not mushy, 2 to 2 1/2 hours.
3. Warm a nonstick skillet over medium-high heat. Cook prosciutto until browned, about 2 minutes, turning once. Transfer to a plate lined with paper towels. Tear prosciutto into pieces.
4. Stir Parmesan and remaining 1 Tbsp. butter into rice mixture. Divide among 4 bowls; sprinkle with prosciutto. Season with salt and pepper, if desired.

unsalted butter, olive oil, onion, arborio rice, white wine, lowsodium, butternut squash, salt, thin slices prosciutto, parmesan

Taken from www.myrecipes.com/recipe/butternut-squash-risotto-4 (may not work)