Best 2 Butternut Squash And Bacon Risotto Recipes
Indulge in the symphony of flavors with our Butternut Squash and Bacon Risotto, a culinary masterpiece that elevates comfort food to a gourmet experience. This delectable dish combines the earthy sweetness of butternut squash with the smoky savoriness of bacon, creating a harmonious balance of flavors that will tantalize your taste buds. Its creamy texture, vibrant colors, and aromatic essence make it a feast for the senses. Explore variations of this classic risotto, including a vegetarian option that swaps bacon for mushrooms, a vegan alternative with plant-based ingredients, and a decadent seafood rendition featuring plump shrimp and briny clams. Each recipe offers a unique twist on the traditional risotto, ensuring an unforgettable culinary journey.
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SLIMMING WORLD BUTTERNUT SQUASH AND BACON RISOTTO RECIPE - (3.7/5)
Provided by á-24132
Number Of Ingredients 10
Steps:
- 1. Heat a large, non-stick frying pan over a medium heat. Add the leek, onion and bacon and stir-fry for 3-4 mins. 2. Add the garlic, rice, peas and butternut squash and stir-fry for 2-3 mins. Add a ladleful of the boiling stock and stir and cook until the liquid is absorbed. Repeat, adding a ladleful at a time, until half the stock is used up. 3. Continue to cook in this way until the stock is used up and the rice is creamy and al dente, and the squash is tender. This should take about 20-25 mins (took mine about 40 mins, but I like my rice cooked, not al dente!!). 4. Remove from the heat, season well (I seasoned while it was cooking) and stir in the chopped chives. Serve ladled into warmed bowls and eat immediately.
BUTTERNUT SQUASH AND BACON RISOTTO
The classic risotto technique applies here, though with a frugal twist. I blended the cooking liquid for the butternut squash and about half of the diced cooked squash itself to produce my vegetable broth. The rest of the diced squash is folded in near the end of cooking. A generous helping of smoked bacon gives the result main-dish heft. This risotto does not need a final dollop of butter or a dusting of cheese.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place squash in a saucepan with 4 cups salted water. Bring to a boil and simmer until tender, about 10 minutes. Drain, reserving the cooking liquid. Set aside half the diced squash. Place the rest, with 2 cups of the cooking liquid, in a blender or food processor and process until smooth. Return this thin squash purée and the rest of the cooking liquid to the saucepan in which the squash was cooked. You should have about 5 cups.
- Fry half the bacon. Set aside. Chop the rest. Place chopped bacon in a 3-quart sauté pan over medium-low heat. Cook, stirring, until bacon barely starts to color. Add the onion, continue cooking until onion is translucent. Stir in half the ground sage, then the rice. Cook, stirring on medium heat, a few minutes until the grains of rice start to look chalky. Stir in the wine and cook until most has evaporated.
- Bring the saucepan of squash liquid to a simmer and start to add it to the rice, about half a cup at a time, stirring and adding more as it is absorbed. After about 15 minutes, the rice should almost be al dente. Before adding the final portion of liquid, fold in the reserved diced squash, the remaining ground sage and salt and pepper to taste.
- Divide risotto among 4 to 6 plates, crumble the reserved fried bacon and top each portion with some bacon and slivered sage.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 12 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 821 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- Choose the right butternut squash: Look for a medium-sized squash with a deep orange color and firm flesh.
- Cut the squash into small cubes: This will help it cook evenly and quickly.
- Roast the butternut squash before adding it to the risotto: Roasting brings out the squash's natural sweetness and flavor.
- Use a good quality bacon: Thick-cut bacon is best for this recipe as it will add more flavor and texture to the dish.
- Cook the risotto slowly and stir it frequently: This will help the rice absorb the flavors of the other ingredients and prevent it from sticking to the pan.
- Add the cheese and butter at the end: This will help create a creamy and flavorful risotto.
- Serve the risotto immediately: Risotto is best enjoyed fresh out of the pan.
Conclusion:
Butternut squash and bacon risotto is a delicious and comforting dish that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your risotto creamy or al dente, with or without bacon, this recipe is sure to please. So next time you are looking for a satisfying and flavorful meal, give this butternut squash and bacon risotto a try.
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