Butternut Squash and Bacon Risotto

A stock pot of butternut squash risotto with bacon.

5 from 4 votes

Butternut Squash and Bacon Risotto

Butternut Squash and Bacon Risotto combines creamy risotto with butternut squash puree, topped with more squash, crumbled bacon, and parmesan cheese. This melt-in-your-mouth risotto is a great meal for entertaining, but makes a perfect weeknight meal as well!

Course Main Dish

Cuisine American, Italian

Keyword butternut squash risotto

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 608kcal

Author Sue Ringsdorf

Ingredients

2 Tablespoons olive oil
6-7 cups butternut squash - chopped
2 Tablespoons unsalted butter
1/2 medium onion - chopped
3 cloves garlic - minced
1 1/2 cups Arborio rice
1 cup white wine - or use extra broth
4 cups lower-sodium chicken broth
kosher salt and freshly ground black pepper - to taste
1 cup freshly grated parmesan cheese
4 slices bacon - cooked and crumbled

Instructions

Preheat oven to 400 degrees. Prep butternut squash by peeling and chopping into chunks, discarding the seeds. Spread on a sheet pan and drizzle olive oil over the squash. Add salt and pepper to taste. Bake until fork tender.
6-7 cups butternut squash, 2 Tablespoons olive oil, kosher salt and freshly ground black pepper
Meanwhile, heat a medium saucepan over medium-high heat. Add butter, and when melted, add the onion, kosher salt, and freshly ground black pepper to taste. Sauté until softened, approximately 3 minutes. Add garlic and Arborio rice, and stir for a couple of minutes to brown the rice slightly.
2 Tablespoons unsalted butter, 1/2 medium onion, 3 cloves garlic, 1 1/2 cups Arborio rice
Add the white wine, and cook until absorbed, stirring frequently. Then add 1/2 cup of the chicken broth at a time, waiting each time until the broth is absorbed. This will take approximately 20-25 minutes. Add additional salt and pepper to taste.
1 cup white wine, 4 cups lower-sodium chicken broth
When the broth is absorbed and the rice is soft, remove from heat and add parmesan cheese. Stir to combine.
1 cup freshly grated parmesan cheese
Use a food processor to puree the squash, reserving some for garnish. You may need to add a little chicken broth to help it along.
Add the squash to the cooked risotto and stir to combine.
Serve the butternut squash risotto with some reserved squash, the bacon, and some extra parmesan cheese.
4 slices bacon

Notes

Arborio Rice is a variety of short-grained rice. It retains more of it’s natural starch content due to less milling (than ordinary long-grained rice). The slow cooking process (and the technique explained above) releases this starch, giving risotto its creamy consistency.

Nutrition