Butternut Squash Risotto With Bacon
Packed with protein-rich and savory ingredients, this dish is one of my favorite comfort foods in the fall and winter. It is rich, creamy, and pairs well with many different meals or can even be a meal in and of itself.
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
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.