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
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Shea MacIntosh
[email protected]This risotto was delicious! I made it for a dinner party and everyone raved about it. The flavors were perfect and the texture was creamy and rich. I will definitely be making this again.
Cjxasan Cali
[email protected]I've made this risotto several times now and it's always a crowd-pleaser. It's so flavorful and creamy, and the butternut squash and bacon add a nice touch of sweetness and smokiness. I highly recommend this recipe!
Zubenathi Mdingi
[email protected]This risotto was easy to make and turned out great! I used a little less cheese than the recipe called for, and it was still very creamy. I would definitely recommend this recipe to others.
Marcia Marsh
[email protected]I made this risotto last night and it was a hit! My family loved it. The flavors were amazing and the risotto was cooked perfectly. I will definitely be making this again.
Rokshana madou
[email protected]This risotto was delicious! I made it for a dinner party and everyone raved about it. The flavors were perfect and the texture was creamy and rich. I will definitely be making this again.
Antonio Gaither
[email protected]I've made this risotto several times now and it's always a crowd-pleaser. It's so flavorful and creamy, and the butternut squash and bacon add a nice touch of sweetness and smokiness. I highly recommend this recipe!
Lloyd Papito
[email protected]This risotto was easy to make and turned out great! I used a little less cheese than the recipe called for, and it was still very creamy. I would definitely recommend this recipe to others.
Trizxful
[email protected]I made this risotto last night and it was a hit! My family loved it. The flavors were amazing and the risotto was cooked perfectly. I will definitely be making this again.
Muhammad Anfal
[email protected]This risotto was delicious! I made it for a dinner party and everyone raved about it. The flavors were perfect and the texture was creamy and rich. I will definitely be making this again.
KEOLEBOGILE LETSATSI
[email protected]I've made this risotto several times now and it's always a crowd-pleaser. It's so flavorful and creamy, and the butternut squash and bacon add a nice touch of sweetness and smokiness. I highly recommend this recipe!
Sabelo Dladla
[email protected]This risotto was easy to make and turned out great! I used a little less cheese than the recipe called for, and it was still very creamy. I would definitely recommend this recipe to others.
Martha Ferguson
[email protected]I made this risotto last night and it was a hit! My family loved it. The flavors were amazing and the risotto was cooked perfectly. I will definitely be making this again.
TUFIQU Ali
[email protected]This risotto was absolutely delicious! The butternut squash and bacon flavors paired perfectly, and the creamy texture was divine. I will definitely be making this again soon.