Butternut Squash and Bacon Risotto
Creamy, comforting, and bursting with flavor, this Butternut Squash and Bacon Risotto is the perfect marriage of sweet and savory. Tender roasted butternut squash joins smoky, crispy bacon in a luxuriously creamy arborio rice base, delicately infused with garlic, onions, and a splash of dry white wine. Slowly cooked with warm stock and finished with a generous helping of Parmesan cheese, every bite is rich, hearty, and deeply satisfying. This recipe is ideal for cozy nights in or impressing guests with its gourmet appeal. Top it with fresh parsley for a vibrant finish, and enjoy this irresistible autumn-inspired dish that’s as comforting as it is flavorful.
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Recipe Information
Ingredients
- 2 cups butternut squash, peeled and diced
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 slices bacon, chopped
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 5 cups chicken or vegetable stock, warmed
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C).
Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and black pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Set aside.
In a large skillet or saucepan, cook the chopped bacon over medium heat until crispy. Remove it from the pan with a slotted spoon and set it aside on a paper towel-lined plate.
In the same pan, add 2 tablespoons of butter and the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the arborio rice to the pan and stir for 1-2 minutes to toast it lightly.
Pour in the dry white wine and cook, stirring constantly, until the wine is absorbed.
Begin adding the warmed chicken or vegetable stock, one ladleful at a time, stirring frequently. Wait until the liquid is almost absorbed before adding the next ladleful. Continue this process until the rice is cooked al dente and the risotto is creamy, about 18-20 minutes.
Stir in the roasted butternut squash, crispy bacon, and grated Parmesan cheese. Mix gently to combine.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve immediately, garnished with fresh parsley, if desired.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 7228 mg | 314% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 18.2 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 786 mg | 60% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2675 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
