Bacon Butternut Squash Risotto

This post is sponsored by Melissa's Produce and the San Diego Food Blogger

A few weeks ago I signed up for a recipe challenge the San Diego Food Bloggers and Melissa's Produce. I love these kinds of challenges one because I get to try new produce and I get to work with local bloggers!

For this challenge, Melissa's Produce sent an array of glorious fall treats. We had to use at least 3 of the items sent. I had been wanting to make and share this risotto recipe since I started the blog however every time I made it, it was polished off before I could photograph it. When I received the box, I knew that this was the year that I would finally make and share the recipe.

By no means is this a low fat recipe. But seriously who wants a fall inspired low fat recipe. This is the kind of dish you want to splurge your calories on!

Check out the other dishes that my fellow San Diego Bloggers made!!!!

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Bacon Butternut Squash Risotto

Author: Jackie

Ingredients

• 1 pound bacon
• 1 medium sized butternut squash
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 6 tablespoons butter
• 1 ½ cups Arborio Rice
• 2 shallots , chopped
• 4 cloves garlic , finely chopped
• 1 quart chicken stock
• ½ cup white wine
• ½ cup cream
• ⅔ cup shredded parmesan cheese
• ⅓ cup toasted pine nuts

Instructions

1. Slice bacon into little pieces before cooking.
2. Cook until your desired crispiness.
3. Drain bacon and reserve ¼ cup bacon grease. Set bacon aside.
4. Preheat oven to 400 degrees. Line baking sheet with foil
5. Peel, cut in half, remove seeds and chop butternut squash into 1x1 in cubes.
6. Toss with olive and sea salt.
7. Bake for 25 minutes or until squash is tender.
8. In a heavy bottomed pan, melt butter and bacon grease on medium high heat
9. Add rice, garlic, and shallots and cook until rice has browned very slightly, about 3 minutes. Stir to avoid burning.
10. Reduce heat to low and slowly add in chicken stock and wine.
11. Cover rice and cook until tender about 35-40 minutes, stirring constantly.
12. Once rice is tender, add cream and cook for an additional 5 minutes, uncovered.
13. Remove from heat and stir in cheese, bacon pieces and roasted butternut squash.
14. Garnish with chopped parsley and toasted pine nuts.