Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary Italian feast! This Butternut Squash and Bacon Risotto is not just a meal, it's a symphony of flavors that will make your taste buds dance with delight. Imagine creamy Arborio rice perfectly cooked with sweet roasted butternut squash, crispy bacon bits, and a luxurious Parmesan finish - this recipe is about to become your new comfort food obsession. Whether you're a seasoned home chef or a cooking novice, this recipe promises restaurant-quality results that will impress everyone at your table.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 medium butternut squash, diced
- 4 strips of bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil
Instructions
- Prepare the butternut squash by peeling, removing seeds, and cutting into small 1/2-inch cubes. Set aside.
- In a large skillet, cook chopped bacon over medium heat until crisp and golden brown. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
- In the same skillet with bacon fat, add a drizzle of olive oil. Sauté diced onions until translucent, about 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add diced butternut squash to the skillet and cook for 5-6 minutes, stirring occasionally, until edges begin to soften.
- Add Arborio rice to the skillet and toast for 1-2 minutes, stirring constantly to coat the rice with oil and slightly toast the grains.
- Begin adding warm chicken broth one ladleful at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next.
- Continue adding broth and stirring for approximately 20-25 minutes, until rice is creamy and al dente.
- In the final moments of cooking, stir in grated Parmesan cheese, crispy bacon pieces, and season with salt and pepper to taste.
- Remove from heat and let rest for 2-3 minutes to allow risotto to reach optimal creamy consistency.
- Serve immediately in warm bowls, garnishing with additional Parmesan and crispy bacon bits if desired.
Tips
- Use warm chicken broth: Always add warm broth to your risotto to maintain a consistent cooking temperature and help the rice absorb liquid evenly.
- Stir constantly: Continuous stirring releases the rice's natural starches, creating that signature creamy risotto texture.
- Choose the right rice: Arborio rice is crucial - its high starch content is key to achieving the perfect risotto consistency.
- Add broth gradually: Patience is key. Add broth one ladleful at a time, allowing each to be absorbed before adding more.
- Don't overcook: The ideal risotto should be creamy but still have a slight bite (al dente) to the rice.
- Rest before serving: Let the risotto sit for 2-3 minutes after cooking to reach its ultimate creamy consistency.
- Use fresh ingredients: High-quality Parmesan and crispy, freshly cooked bacon will elevate your dish from good to extraordinary.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 15g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 35mg
