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Bacon Butternut Squash Risotto
Author: Jackie
  • 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
  • cup shredded parmesan cheese
  • cup toasted pine nuts
  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.