Butternut Squash Risotto with Bacon and Parmesan
I love all the flavors of Fall. They’re vibrant, fragrant, and just delicious! On a chilly day, there are two things that I always default to…a good soup and a good pasta or risotto dish. This butternut squash risotto has been a favorite of mine for years. I’ve made it for so many different gatherings because it is so easy to make and the flavors are amazing. Add in bacon and parmesan? Well, you’ve found yourself a new favorite dish that will leave people asking you for the recipe!
Prep Time: 20 minutes
Bake Time: 50 minutes
Servings: 6-8 servings
*this recipe was adapted from Ina Garten
INGREDIENTS
6 thick-cut slices applewood-smoked bacon
2 tablespoons good olive oil
1 tablespoon unsalted butter
1 large yellow onion, chopped
2 teaspoons chopped fresh thyme leaves
1 1/2 cups arborio rice
3 cups good chicken stock
3 cups (3/4-to-1-inch-diced) peeled butternut squash
1/2 cup freshly grated parmesan cheese
INSTRUCTIONS
1. Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.
2. Meanwhile, in a small Dutch oven pot, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the arborio rice and chicken stock and bring to a simmer. Place the squash on top of the rice mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and rice are tender. Check once during cooking and add a little chicken stock if it's dry.
3. Sprinkle the bacon and parmesan on the squash and rice and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the rice and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot and sprinkle with parmesan.
This is what it looks like when you pull it out of the oven. And the smell of it all! Just divine!
I always prepare a side of grated parmesan when I serve this dish or when I’m eating it by myself. The sprinkling of parmesan on top makes each bite that much better!
