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Butternut squash and bacon risotto in a red pan garnished with parsley.
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5 from 6 votes

Butternut Squash and Bacon Risotto

Enjoy this creamy butternut squash and bacon risotto—easy to make, deliciously rich, and perfect comfort food.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 488kcal
Author Beth Sachs

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Equipment

Ingredients

  • 1 Butternut Squash peeled, seeds removed and cut into 2cm chunks.
  • 1 tablespoon Olive Oil
  • 25 g Butter
  • 1 Onion finely chopped
  • 2 Garlic Cloves peeled and finely chopped
  • 2 teaspoon Dried Thyme
  • 6 Streaky Bacon Rashers cut into pieces
  • 125 ml White Wine
  • 250 g Risotto Rice
  • 750 ml Stock
  • 50 g Parmesan finely grated
  • 2 tablespoon Parsley chopped
  • Salt and Pepper

Instructions

  • Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Place the butternut squash cubes in a baking dish, drizzle with oil, and roast for 20 minutes until tender.
    1 Butternut Squash, 1 tablespoon Olive Oil
  • Meanwhile, heat the butter in a heavy-bottomed pan or casserole dish. Gently fry the onion, garlic, and thyme on medium heat for 4–5 minutes until softened.
    25 g Butter, 1 Onion, 2 Garlic Cloves, 2 teaspoon Dried Thyme
  • Add the chopped smoked streaky bacon and cook until it changes colour.
    6 Streaky Bacon Rashers
  • Stir in the risotto rice, coating each grain in the buttery mixture. Pour in the white wine and stir for about a minute until it starts to evaporate.
    250 g Risotto Rice, 125 ml White Wine
  • Gradually add the chicken stock, one ladleful at a time, stirring frequently. Allow each ladleful to be fully absorbed before adding the next. This should take about 15–20 minutes.
    750 ml Stock
  • Remove the butternut squash from the oven and stir it into the risotto.
  • Season to taste, then mix in the grated Parmesan. Serve in bowls, garnished with freshly chopped parsley if desired.
    50 g Parmesan, 2 tablespoon Parsley, Salt and Pepper

Notes

Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Butternut Squash and Bacon Risotto
Amount per Serving
Calories
488
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
10
mg
3
%
Sodium
 
965
mg
42
%
Potassium
 
807
mg
23
%
Carbohydrates
 
80
g
27
%
Fiber
 
6
g
25
%
Sugar
 
7
g
8
%
Protein
 
12
g
24
%
Vitamin A
 
20620
IU
412
%
Vitamin C
 
45
mg
55
%
Calcium
 
272
mg
27
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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