Butternut squash risotto with bacon is one of my favorite fall recipes. It is creamy and full of nourishing ingredients, making it the perfect fall cozy fall comfort food. It is one that I have been making for several years and is still something that I crave every year when autumn rolls around.
I started making this dish in grad school. It was a relatively budget-friendly way to make a filling and comforting meal. Over the course of the last decade, I have been perfecting it to make it even creamier and delicious.
Butternut squash is one of our favorite foods to grow in the garden since they grow well where we live and can be stored for many months.
I regularly roast one in the oven, puree it, and put it in a jar in the fridge. Since it is something we have on hand during the fall and winter months, I love to mix into a variety of dishes. This is one of our favorites. I originally made this recipe with pumpkin but found butternut squash to be creamier and more flavorful.
Homemade Butternut Squash Risotto With Bacon
I originally made this recipe for my grad school roommate and I one evening. I definitely enjoyed it, but not nearly as much as my roommate did at the time.
She loved it so much, in fact, that she frequently requested that I make it. Her regular requests and love of the dish made it one of my favorites over the years as well. Not only is it cozy and comforting, but it also reminds me of her and gives me an excuse to text her and send her a picture of it.
Now, as I make it for my husband and other loved ones, I have yet to find someone who doesn’t love it. I may even have to start bringing it to family parties and holiday events.
Why We Love This Recipe
- Nourishing Comfort Food – This recipe is packed with protein, carbs, and satiating fats, making it a great comfort food. Cooking the rice in bone broth adds even more protein to the dish.
- Budget-Friendly – Rice and homemade bone broth are very cost effective ingredients. We buy our bacon in bulk as a part of a whole pig which makes it an affordable option as well.
- Flexible – You can easily substitute pumpkin or another kind of squash if you don’t have butternut. Sharp cheddar or goat cheese can replace the parmesan, and you can add a little water if you don’t have enough bone broth.
- Great For Leftover or Meal Prep – This recipe gets better with time! The rice continues to absorb the flavors when it sits.
Ingredients
Arborio Rice – Arborio rice is perfect for risotto because of its high starch content and grain structure. The starch thickens as you cook it giving it a thick and creamy texture.
Bacon – Rich and meaty addition to the dish that enhances the savory profile of the risotto. Who doesn’t love bacon?
Onion – Another layer of complexity to add to the flavor. It pairs well with the bacon to prevent the bacon from overpowering the dish.
Bone Broth – This is a hearty and protein-rich addition. If you don’t have enough bone broth, you can also mix in a bit of water.
Pureed Butternut Squash – This is my favorite addition to the dish! It provides a subtle sweetness and really adds another layer of creaminess besides that of the rice. You can also use pumpkin or another kind of pureed squash but butternut is my favorite.
Parmesan Cheese – Salty, creamy, and another good source of protein, making the risotto nourishing and filling.
Parsley – A little fresh parsley brings in the element of light freshness to balance this savory comfort food.
Salt and Pepper – Enhances and brings forth the flavors of the dish. Adjust according to the saltiness of the broth you use.
How To Make Butternut Squash Risotto
- Cut bacon into small bits and add to a medium to large frying pan or dutch oven over medium heat. Cook until bacon is just beginning to brown but not yet fully crispy.
- Add diced onion and cook until fragrant and just beginning to soften. About 3-5 minutes.
- Add the rice, salt and pepper and let it cook for about 5 minutes to allow the rice to absorb all the flavors. Stir frequently to prevent burning.
- Add the bone broth slowly. I usually add about 1/2 cup at a time, stirring frequently. Only add more liquid once most of what you poured previously has been absorbed by the rice.
- When all the liquid has been added, let the rice absorb all but a little bit of liquid at the bottom of the pan.
- At this time, add in the pureed butternut squash and parmesan cheese, stirring until everything is combined and heated through.
- Turn off the heat and let it rest for 5 minutes to allow the rice to absorb the flavors. Top with fresh parsley and enjoy!
How To Make Risotto
Risotto is one of those dishes that seems fancy and complicated but is actually quite simple to make. Here are a few tips to ensure it turns out just right.
- Cook the bacon until it’s just beginning to brown. It will continue cooking and get crisp as you slowly add the rest of the ingredients.
- When adding the rice, let it cook for 5 minutes without liquid so that it can absorb all the wonderful flavors.
- Incorporate the liquid slowly. This allows for the starch to slowly release from the rice which gives it the creamy texture. Adding all the liquid at once can flood the starch and results in a risotto texture that is more similar to plain boiled rice.
- Make sure to leave a little liquid at the end to be absorbed by the parmesan cheese and butternut squash.
Even More Comfort Food Recipes You Might Enjoy…
These recipes are some of my favorites when I’m craving cozy, nourishing comfort food!
Butternut Squash Risotto With Bacon
Equipment
- 1 Medium to Large Frying Pan or Dutch Oven
Ingredients
- 1 cup Arborio Rice
- 6 slices Bacon cut into small bits
- 1/2 Medium Onion diced
- 4.5 cups Bone Broth you can also supplement with part water
- 3/4 cup Butternut Squash pureed
- 1/4 cup Parmesan Cheese shredded
- Salt to taste I usually use 1/4 tsp but adjust according to the saltiness of your broth
- Pepper to taste
Instructions
- Cut bacon into small bits and add to a medium to large frying pan or Dutch oven over medium heat. Cook until bacon is just beginning to brown but not yet fully crispy.
- Add diced onion and cook until fragrant and just beginning to soften. About 3-5 minutes.
- Add the rice, salt and pepper and let it cook for about 5 minutes to allow the rice to absorb all the flavors. Stir frequently to prevent burning.
- Add the bone broth slowly. I usually add about 1/2 cup at a time, stirring frequently. Only add more liquid once most of what you poured previously has been absorbed by the rice.
- When all the liquid has been added, let the rice absorb all but a little bit of liquid at the bottom of the pan.
- Add this time, add in the pureed butternut squash and parmesan cheese, stirring until everything is combined and heated through.
- Turn off the heat and let it rest for 5 minutes to allow the rice to absorb the flavors. Top with fresh parsley and enjoy!
Notes
- Cook the bacon until it’s just beginning to brown. It will continue cooking and get crisp as you slowly add the rest of the ingredients.
- When adding the rice, let it cook for 5 minutes without liquid so that it can absorb all the wonderful flavors.
- Incorporate the liquid slowly. This allows for the starch to slowly release from the rice which gives it the creamy texture. Adding all the liquid at once can flood the starch and results in a risotto texture that is more similar to plain boiled rice.
- Make sure to leave a little liquid at the end to be absorbed by the parmesan cheese and butternut squash.
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