2 C butternut squash, peeled, seeded and cut into cubes
3 T olive oil
salt and pepper
4 C chicken stock
1 T butter
3-4 pieces of bacon
1/2 C minced shallots (2 cloves) or yellow onion
1 C Arborio Rice
1/2 C dry white wine (optional)
1/2 C grated Parmesan cheese
Roast squash- Preheat oven to 400F. In a baking pan
with sides, toss squash with olive oil, and a pinch
of salt and pepper. Roast for 25-30 minutes or until
tender. Set aside.
Heat chicken stock in saucepan. Keep warm on low
In a large saucepan, heat 1 T olive oil and butter
over medium-low heat. Add bacon and cook until
crisp/ Remove from pan and drain on paper towels.
Add shallots and cook until softened, about 7-8
minutes. Stir in rice, making sure well coated
with fat from the pan. Add wine and stir until it
evaporates. Begin adding stock, half a cup at a
time, stirring occasionally after each addition,
until stock evaporates.
Repeat with remaining stock, until rice is tender
and creamy, about 25-30 minutes. Stir in Parmesan
Serve topped with bacon and additional Parmesan
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