Cubes of ripe cantaloupe, ribbons of paper-thin prosciutto, and a shower of parmigiano are combined into a divine risotto. Sweet, salty, and not too heavy.

Cooking with Joyce Goldstein at the Ramekins Cooking School and Inn in Sonoma: Warm Scallop and Mushroom Salad, Crab and Fennel Risotto with Meyer Lemon Gremolata, Pork with Chestnuts served with Pumpkin Polenta, Blood Orange Marmalade Tart

This Butternut Squash Risotto is meant to be shared and enjoyed with those near and dear to you. It is warm and comforting, creamy and rich, and taste like home.