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