Butternut Squash Risotto

 

I hope you enjoy this home-run winter dish as much as I do! I've had some Arborio Rice in the cupboard for a while now, since the first time I made risotto.  This is a specific type of rice that stays almost like a creamy stew texture when you cook it, and unlike regular rice, it needs to be stirred frequently.  It is also very dense and filling. More info on types of rice used and general risotto info here :)  I had some butternut squash to use up, bacon (of course) and monteray jack cheese.  Enjoy!

Serves 6

What's in the fridge:

1/2 a butternut squash peeled, seeded and cubed

2 cups chicken broth

1 1/3 cups water

1 tbsp tarragon

3 strips bacon

1/2 large chopped onion

2 garlic cloves, minced

¾ cup Arborio

2/3 cup mont jack

1 cup chopped walnuts

 

Directions:

- Preheat oven to 400
- Bake squash on greased pan for 20 min (stir after 10)
- Meanwhile, cook bacon in an iron skillet until crispy and let cool on a paper towel.  Conserve the bacon grease in the skillet.  Once bacon is cooled, crumble into little pieces.
- While the bacon is cooking, toast the walnuts by spreading them out on a baking sheet and toasting in the oven for 4-5 minutes.  Watch closely so they don't become charred walnuts!

bacon and walnuts

- Cook onion in bacon grease (until tender, about 7 min) - Add garlic, and cook for an additional minute
- Meanwhile, bring warm chicken broth and water together on the stove
- Add rice to pan, sauté for 2-3 min


Rice added to cooked onion & garlic

- Add the squash and 1/2 the broth & water mixture to the skillet.  Continue mixing for about 3 minutes

Add Squash

- Add the rest of the broth & water mixture, walnuts, bacon (crumbled), cheese and tarragon.  Mix together for about 5 more minutes. 

Adding in cheese, walnuts and bacon



- Plate and serve with a little extra cheese sprinkled on top

 

Bon Appétit!