Butternut Squash and Bacon Risotto

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.

Butternut squash and bacon risotto served in a white plate

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

This Butternut Squash and Bacon Risotto goodness is a real deal. It is a mix of flavors that would make you want to make this again and again.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner, Lunch
Servings 4


  • cups risotto rice
  • ½ butternut squash
  • 4 Rasher bacon
  • 2 onions
  • 3 cloves garlic
  • 1 tsp mixed herbs
  • 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
Keyword Butternut Squash, Risotto recipe

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