Photo: John Autry; Styling: Cindy Barr
Hands-on Time
45 Mins
Total Time
45 Mins
Yield
Serves 4 (serving size: 1 1/4 cups)

Stirring is especially important to prevent both the rice and squash from sticking to the pan.

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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Ratings & Reviews

jwmassey's Review

London1
January 09, 2015
This was a great recipe. My family really enjoyed it and ate the whole thing!

oceangraeps's Review

keybomb26
November 23, 2013
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.

katylw's Review

tinasweep
February 17, 2013
N/A

tinasweep's Review

aemiller
February 29, 2012
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.

LDombeck's Review

jwmassey
January 16, 2012
This was a bit bland, but I attributed it to the fact that I used turkey bacon. It does need more flavor and would benefit from maybe sage instead (or in addition to) parsley.

allieoooop's Review

Cathyschwenk
January 08, 2012
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.

ShwethaRishu's Review

allieoooop
November 10, 2011
Good One

jfox102's Review

MeganGomez
November 08, 2011
Way too much work for a dish that turned out very bland.

ehc0826's Review

oceangraeps
November 01, 2011
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.

London1's Review

TrishVan
October 16, 2011
I am rarely disappointed with CL's recipes but this one was a dud. It was a lot of work with a disappointing result. Very bland and took a long time to make.