Butternut Squash Risotto




  • 2 ounces bacon
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 clove garlic, chopped
  • 1 cup short grain rice, such as arborio or carnaroli
  • 4 cups vegetable broth
  • 1 medium butternut squash, halved, seeded, peeled and cut into ½” chunks
  • 1 tablespoon fresh sage, chopped
  • ¼ cup cream


  • Cook bacon in large saucepan over medium-high heat until fat renders and is browned and almost crisp. Using slotted spoon or tongs, transfer to medium bowl.
  • Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes. Add rice; stir 1 minute.
  • Add hot broth; increase heat and bring to boil. Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes.
  • Stir in cream and bacon. Season to taste with salt and pepper.









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