The ham provided us with a lot of left overs - for lunches for the week, for breakfast omelettes and for tonight's dinner of butternut squash risotto. The kids each had about four helpings - a good barometer by anyone's standards. On a cool night like tonight, this stick-to-your-ribs dinner was perfect and really easy to make!
Butternut Squash Risotto with Honey Ham and Peas
4 oz cooked honey baked ham, cubed
1 medium onion, finely chopped
6 tablespoons, unsalted butter + 2 tablespoons
Fresh sage leaves, 3, torn into small pieces
1 1/2 cup arborio rice
2 cups fresh cubed butternut squash
16 oz chicken stock
12 oz chicken broth
1 cup petit frozen peas, thawed in hot water
2/3 cup grated Parmesan
Salt
In a medium saucepan, place the squash in a small strainer over 2 cups of water. Do not allow the strainer to touch the water. Cover the top tightly with foil and steam on high heat for about 15 - 20 minutes, until squash is soft enough to pierce easily with a fork. Set pot aside - covered.
In a medium pot, warm over low heat the stock and broth, along with 1 1/2 cup of the cooking liquid from the squash.
In a large, heavy, shallow pot, melt the 6 tablespoons of butter over medium-high heat, until soft and foamy. Add the ham and sauté until it starts to brown. Add in the onion and sauté until translucent. Add in the rice and sauté until rice is coated with the ingredients, about 1 minute. Add in two cups of warmed liquid and stir until all liquid is absorbed and the mixture starts to feel dry, about 10 minutes. Continue to add in more liquid as the rice starts to soak up each cup of liquid. Stir well so the rice doesn't stick to the bottom of the pan! Salt the mixture, lightly.
Next add in the squash and mash well, add in the sage leaves and stir. Add in the peas and the last remainder of liquid and stir well. The entire process should take about 35 minutes.
Turn off the heat and add in the remainder of the butter and the cheese.
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