Butternut Squash and Bacon Risotto
Description:
Indulge in the delightful symphony of flavors with this Butternut Squash and Bacon Risotto, a comforting dish perfect for any occasion. The sweet essence of butternut squash perfectly complements the savory notes of crispy bacon, creating a culinary masterpiece that will tantalize your taste buds. Feel free to explore other winter squash varieties such as hubbard, acorn, or turban for a unique twist on this classic recipe.
Recipe Category: Rice
Keywords: Vegetable, Low Protein, Low Cholesterol, Healthy, < 60 Mins, Stove Top
Nutritional Information:
- Calories: 610.8
- Fat Content: 27.2g
- Saturated Fat Content: 7g
- Cholesterol Content: 27.8mg
- Sodium Content: 617.7mg
- Carbohydrate Content: 74.3g
- Fiber Content: 5.8g
- Sugar Content: 7.4g
- Protein Content: 18.9g
Servings: 6
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/3 cup | Hazelnuts |
| 1 | Pecans |
| 4 1/2 tbsp | Olive oil |
| – | Water |
| 4 1/2 slices | Bacon |
| 4 1/2 cups | Butternut squash |
| 3 | Yellow onion |
| 1 sprig | Fresh thyme |
| 1 sprig | Fresh sage |
| 1 sprig | Fresh rosemary |
| 1 1/2 cups | Arborio rice |
| 1 3/4 cups | Parmesan cheese |
Cooking Time:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Instructions:
-
Preheat your oven to 375°F (190°C). Spread the hazelnuts and pecans on a baking sheet and toast them until lightly browned and fragrant, approximately 5 to 7 minutes. Once done, remove from the oven and let them cool before chopping them coarsely. Set them aside for later use.
-
Prepare the butternut squash by peeling it and cutting it lengthwise into 8 wedges. Remove the seeds and discard them, then proceed to cut the squash crosswise into thin slices.
-
In a large frying pan over medium heat, warm 1 1/2 tablespoons of olive oil. Add the sliced butternut squash to the pan, cover, and cook, turning occasionally, until the squash is almost tender, typically around 7 to 10 minutes. Season the squash with salt and pepper to taste, then set it aside.
-
In a separate saucepan, combine the water and stock, and bring it to a gentle simmer over medium heat.
-
In another large saucepan, warm the remaining 3 tablespoons of olive oil over medium heat. Add the bacon and onion, and sauté them until the onion becomes soft, which usually takes about 10 minutes.
-
Add the thyme, sage, rosemary, and arborio rice to the saucepan with the bacon and onion. Cook while stirring constantly until the rice becomes translucent around the edges, typically for 2 to 3 minutes.
-
Gradually add approximately 1/2 cup of the simmering stock mixture to the rice mixture. Stir continuously to ensure the rice doesn’t stick to the pan and to scrape any bits from the bottom and sides.
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Continue adding the simmering stock mixture in increments of 1/2 cup, stirring almost continuously until the rice is firm but tender. This process usually takes around 20 to 30 minutes, ensuring the grains remain slightly moist at all times.
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Once the risotto reaches the desired consistency, stir in another 1/2 cup of the simmering stock mixture, along with the cooked butternut squash, toasted nuts, and half of the Parmesan cheese. Season the risotto with salt and pepper according to your taste.
-
Transfer the risotto to a warmed serving dish and sprinkle the remaining Parmesan cheese on top. Serve the Butternut Squash and Bacon Risotto immediately, savoring each flavorful bite.
Indulge in the comforting goodness of this Butternut Squash and Bacon Risotto, a hearty dish that brings together the rich flavors of the season in every spoonful. Perfect for a cozy night in or a gathering with loved ones, this recipe is sure to become a favorite at your table.
