Butternut Squash and Bacon Risotto

The second this recipe came through on my Reader, I knew I had to make it — and soon! We’ve been a bit obsessed with making risotto in the past year, and of course there’s a newfound love for all things butternut, and bacon…well, that’s always good! Plus, I thought it’d be fun to test my limits with mushrooms yet again. And this was SO good! I was sad when it was gone because I wanted more. The flavors blend together so well and it’s all delicious. Will definitely be making this more! YUM!!!

Butternut Squash and Bacon Risotto

Makes 6 servings
Recipe courtesy Guilty Kitchen

1/2 butternut squash
1 teaspoon vegetable oil
2 ounces dried shiitake mushroom (I used fresh mushrooms and skipped on making the mushroom broth; just used chicken in its place and it worked great)
4 to 5 cups chicken broth
3 tablespoons butter, divided
1/2 large sweet onions, diced
1 clove garlic, minced
4 sprigs thyme
1 1/2 cups short-grain brown rice
8 slices bacon, cut into cubes
1/2 cup dry white wine
1/4 cup Parmesan cheese, finely grated

1. Brush squash half with one teaspoon of vegetable oil and roast in a 400°F oven for 45-60 minutes or until softened and cooked through.
2. Remove from oven and let stand. When cooled, peel and dice into large cubes. Set aside.
3. In a large bowl, fill with four to five cups of hot water.
4. Place in dried mushrooms and allow to steep for 30-45 minutes. When reconstituted, remove woody stems and dice but reserve the water for use as stock. Set aside.
5. In a large heavy bottomed saucepan or pot, heat one tablespoon of butter. Add in onion, garlic and thyme and sauté for 2-3 minutes or until vegetables begin to turn translucent.
6. Add mushrooms and rice and cook, stirring constantly, for 5-10 minutes.
7. Add mushroom stock one cup at a time, stirring between additions and allowing the stock to be completely soaked up by the rice before adding more.
8. Meanwhile, in a small heavy bottomed pan, cook the bacon until crisp. Drain on paper or kitchen towels and set aside.
9. When last of stock is used up, add vermouth to risotto and allow to cook off a bit.
10. Stir in remaining butter, cubed squash and bacon. Sprinkle with Parmesan and stir in.
11. Serve with a drizzle of white truffle oil or more Parmesan for garnish.


~ by spontaneoustruth on January 12, 2011.

One Response to “Butternut Squash and Bacon Risotto”

  1. Yummy! This sounds delish… and I need to keep testing my limits of mushrooms as well. Why are they so hard to like? I’ve been making some progress this year though.

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