This is one of our favorite recipes. The sweetness of the butternut squash contrasts perfectly with the saltiness of the bacon. It cooks up fairly easily except for the pain of cutting up the butternut squash. If you’ve read my other risotto post, you know that cooking the risotto is way easier than most cookbooks make it out to be.
Butternut Squash Risotto with Bacon
- 1 small butternut squash should be about 4-5 cups cubed
- 1 Onion finely chopped
- 3 cups chicken broth 2 cans
- 2 cups water
- 1 1/4 cup arborio rice
- 1 cup white wine
- 6 slices bacon
- 1/4 cup grated Parmesan cheese
- Chop the squash in cubes, about 1/2 - 3/4 inch. This can be done in advance and frozen. We discussed grating or mincing a lot of it to ease absorbing into the mix.
- Heat the broth and water and leave simmering
- In a big skillet (with a cover), heat some oil or butter and saute the onion until a bit tender.
- Add arborio rice and saute for a few minutes
- Add wine and stir until absorbed
- Dump in about 2-3 cups of the broth along with the squash. Stir well, then slap the cover on and reduce to simmer. See my other post about why you don't need to do that "stir constantly" crap.
- Microwave the bacon, probably about 6-10 minutes. When it's done, chop into small bits
- Every so often, stir the rice and add more broth if needed.
- After about 20 minute, rice will be tender. Mash up the squash. Add bacon and cheese. Add salt and pepper to taste.