This mouth-watering butternut squash and bacon risotto recipe is a must-have.
It is rich in flavor and delicious you may not even have leftovers.
Basically you can make risotto by gradually adding hot stock to the risotto rice pan
For a vegetarian option, try roasting mushrooms in garlic, butter, and mixed herbs and adding to the pot when the rice is almost ready.
Caution: you may convert a vegetarian if you serve them this dish because it is a winner.
If you have Parmesan, grate a ¼ cup into the pot at the end of cooking. If not, cheddar is also good.
More Risotto and rice recipes
Butternut Squash and Bacon Risotto
- 1½ cups risotto rice
- ½ butternut squash
- 4 Rasher bacon
- 2 onions
- 3 cloves garlic
- 1 tsp mixed herbs
- 2½ tsp olive oil
- 3 cups chicken broth
- grated cheddar
- salt and pepper
- Preheat the oven to 200 Celsius and boil a full kettle. Remove and discard the skin from the butternut squash and cut the flesh into 2-3 cm cubes. Toss in a mixing bowl with a tbsp. olive oil, one minced garlic clove, and a good pinch salt and pepper. Bake on a tray for 20 minutes
- Meanwhile, finely dice the onion and mince 2 cloves garlic. Place in a large and deep pot over medium heat along with the remaining olive oil and mixed herbs. Fry for 5 minutes then add the rice.
- Add ½ a cup stock to the rice and stir until the stock is almost absorbed. Then add another ½ cup. Continue to stir and repeat this process until the rice is glutinous and almost cooked throughout. (approx. 2 ½ – 3 cups stock and approx. 20-25 minutes stirring).
- Remove the butternut squash from the oven and stir through the rice. Turn the heat off, grate in a ¼ cup cheese and add a lid to the pot
- Chop the bacon into small pieces. Add a tsp oil to a non-stick frying pan and cook on medium heat for 4-5 minutes. Stir the bacon into the risotto, taste test and season with salt and pepper if necessary