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Butternut squash risotto with bacon and sage
Butternut squash risotto with bacon and sage
Butternut squash risotto with bacon and sage is a delicious and comforting dish. It combines creamy Arborio rice cooked with butternut squash puree, crispy bacon, fragrant sage, and Parmesan cheese. The butternut squash adds a subtle sweetness and creaminess to the dish, while the bacon and sage provide a savory and herby flavor. It’s a perfect combination of ingredients that create a rich and satisfying meal.
Ingredients
- 1 small butternut squash peeled, seeded, and diced
- 6 cups chicken broth or vegetable broth
- 6 slices bacon chopped
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 cups Arborio rice
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh sage chopped
- Salt and pepper to taste
- Olive oil
Instructions
- In a large pot, heat the chicken or vegetable broth over low heat to keep it warm.
- In a separate large skillet or pot, cook the chopped bacon until crispy. Remove the bacon from the pan and set aside, leaving the bacon fat in the pan.
- Add a drizzle of olive oil to the bacon fat in the pan and sauté the onion and garlic until softened.
- Add the Arborio rice to the pan and cook for a few minutes until lightly toasted.
- If using, pour in the white wine and stir until absorbed.
- Begin adding the warm broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
- In a separate pan, cook the diced butternut squash until tender. Mash half of the squash and leave the other half diced for texture.
- Stir the mashed and diced butternut squash into the risotto when it is almost cooked through.
- Stir in the grated Parmesan cheese, chopped sage, and half of the crispy bacon. Season with salt and pepper to taste.
- Serve the risotto in bowls topped with the remaining crispy bacon and extra Parmesan cheese.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 572kcal (29%)Carbohydrates: 109g (36%)Protein: 15g (30%)Fat: 7g (11%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 19mg (6%)Sodium: 1540mg (67%)Potassium: 903mg (26%)Fiber: 7g (29%)Sugar: 7g (8%)Vitamin A: 20047IU (401%)Vitamin C: 42mg (51%)Calcium: 249mg (25%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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