5 ounces applewood-smoked bacon, cooked and crumbled
How to Make It
Combine 2 cups squash and 2 1/2 cups water in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Remove pan from heat; let stand 5 minutes. Place mixture in a food processor. Process until smooth. Return mixture to pan. Stir in broth; bring to a simmer. Reserve 1/4 cup squash mixture. Keep pan warm over low heat. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add rice; cook 2 minutes, stirring constantly. Stir in remaining 1 cup squash, 2 1/2 cups squash mixture, and 1/8 teaspoon salt. Cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining squash mixture, 1 cup at a time, stirring until each cup is absorbed before adding the next (about 20 minutes). Remove from heat; stir in reserved 1/4 cup squash mixture. Top with parsley and bacon.
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I've made this recipe several times, and although a bit time consuming, is always a hit. I do, however, alter the recipe a bit; I saute some of the diced squash when I cook up the bacon, then saute onions and the rice in some of the leftover bacon grease. I don't add the bacon and squash back until the end, and like many reviewers, add some parmesan cheese at the end because it doesn't really feel like risotto without it.
This was a surprisingly easy and delicious risotto recipe. I cooked the rice in the leftover bacon grease, resulting in a yummy smoky and salty contrast to the sweet butternut. The risotto was filling and creamy without the additional of cheese and full of comforting flavor perfect for a chilly day.
Very disappointing recipe... I've made risotto many times and love it but this was so bland, even with the bacon and parsley toppings. This was a genuine miss, especially for the amount of time/effort required.
I loved this risotto, but I agree it needs a bit of tweaking. I used the rendered bacon fat to saute 1/2 C of diced onions before adding the rice. I also added 1 C of grated parmesan at the end and substituted fresh thyme for the parsley. With those changes, I would definitely make this again.