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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

A bowl of this creamy butternut squash and bacon risotto is comfort food heaven for me!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 488kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Chopping Board
  • Knife
  • Shallow Casserole
  • Wooden Spoon
  • Measuring Jug
  • Cheese Grater

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 fan/ 400 F/ Gas 6) and put the butternut squash cubes in a baking dish, drizzle with oil and roast in the oven for 20 minutes until tender.
  • Meanwhile, heat the butter in a heavy bottomed casserole or pan and gently fry the onion, garlic and thyme until soft. This should take about 4-5 minutes on a medium heat.
  • Add the smoked steaky bacon (chopped into pieces) and cook until the bacon changes colour.
  • Stir in the risotto rice and coat every grain in the buttery juices. Pour in the white wine and stir for a minute until it starts to evaporate.
  • Start adding the chicken stock, a ladleful at a time, stirring often. Make sure each ladleful of stock is absorbed fully before adding the next one. This should take 15-20 minutes.
  • Take the butternut squash out of the oven and spoon it straight into the risotto.
  • Season and stir through the grated Parmesan, before serving in bowls with freshly chopped parsley to garnish (optional).

Notes

Top Tips:
  • Slowly add the stock.  You must wait until the rice absorbs all of the stock before adding more. One ladleful at a time is the best way to create creamy textured risotto, that everyone loves.
  • Stir often. Make sure you are stirring the risotto regularly to prevent it from sticking to the bottom of the pan. This isn't a dish you can leave to fend for itself!
  • Don't overcook the rice. The rice should be tender and al dente. Don't let it get to the mushy stage!
 
Variations:
  • Use chorizo instead of bacon for a smokier flavour.
  • Substitute the butternut squash for pumpkin.
  • Use sage instead of thyme to flavour the dish. Fresh or dried would both work.
  • Stir in some creamy goats cheese for extra creaminess. The slightly sour taste of fresh goats cheese would complement the butternut squash and bacon really nicely.
  • Up the veggies by adding frozen peas to the risotto. Add them when you have a couple of ladles of stock left. They will only take a few minutes to cook.
  • Stir through a spoonful of green pesto for added taste and flavour.
  • Add an interesting crunch by sprinkling on toasted pecan nuts before serving.
 
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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