Chicken and Butternut Squash Risotto

Inspired from the dish with the same name at Brio.

Olive Oil
2 small butternut squash, roasted with olive oil and salt
1 roasted chicken, pulled
4 cloves of garlic, minced
1 1/2 cups Risotto
4 cups chicken broth
1/4 lb prosciutto di parma
2 T Butter
1/4 c basil, sliced
1 c parmesan cheese

Peel and cut the butternut squash into small cubes. Drizzle with olive oil and salt and then roast for 30 minutes at 400.

Pull the meat from a chicken that has been roasted using your favorite method (or make it easy and pick up a rotisserie chicken from your grocery store.)

When the squash is done:
Heat a heavy pot that is just coated with olive oil. When the oil is hot, add the roasted squash and stir to coat in the oil, then add the garlic (stir) and then the Risotto. Cook for about 1 minute and then add the broth. (Yes, this is not the standard way of heating the broth and adding slowly. )

Cook for 20 - 30 minutes, occasionally giving it a stir - but not too often or the squash will turn to mush.
When the risotto still has just a little bite to it, but is almost done:
Stir in the chicken and prosciutto, letting it cook to heat through the chicken for about 3 minutes.
Stir in the butter until its melted.
Stir in the basil.
Stir in the cheese until melted.

Serve immediately with crusty bread or a garden salad.