Main
Recipes
Course
Main Dishes
Butternut Squash and Bacon Risotto Recipe

Butternut Squash and Bacon Risotto Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

Directions:

Preheat oven to 375°F (190°C) Spread the nuts on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes.
Remove from the oven and let cool.
Chop coarsely and set aside.
Peel the squash and cut lengthwise into 8 wedges.
Scoop out the seeds and discard, then cut crosswise into thin slices.
In a large frying pan over medium heat, warm 1 1/2 TBS of the olive oil.
Add the squash, cover and cook, turning occasionally, until almost tender, 7 to 10 minutes.
Season to taste with salt and pepper and set aside.
In a saucepan, combine the water and stock and bring to a gentle simmer over medium heat.
In another large saucepan over medium heat, warm the remaining 3 TBS olive oil.
Add the bacon and onion and sauté until the onion is soft, about 10 minutes.
Add the thyme, sage, rosemary and rice and cook, stirring constantly, until the rice is translucent around the edges, about 2 to 3 minutes.
Add approximately 1/2 cup of the simmering stock mixture and stir to scrape the rice from the bottom and sides of the pan.
When the liquid has been almost completely absorbed, add another 1/2 cup liquid, stirring constantly.
Continue in this manner, stirring almost continuously and keeping the grains slightly moist at all times, until the rice is firm but tender and the kernels are no longer chalky at the center, 20 to 30 minutes.
When the risotto is done, stir in another 1/2 cup liquid, the squash, the toasted nuts and half of the Parmesan.
Season to taste with salt and pepper.
Transfer to a warmed serving dish and sprinkle with the remaining Parmesan and serve at once.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	628.85 Kcal (2633 kJ)
Calories from fat	263.97 Kcal
		% Daily Value*
Total Fat	29.33g	45%
Cholesterol	29.31mg	10%
Sodium	636.52mg	27%
Potassium	574.68mg	12%
Total Carbs	67.41g	22%
Sugars	5.53g	22%
Dietary Fiber	3.31g	13%
Protein	20.31g	41%
Vitamin C	17mg	28%
Vitamin A	0.8mg	25%
Iron	1.3mg	7%
Calcium	259.8mg	26%

Amount Per 100 g
Calories	110.59 Kcal (463 kJ)
Calories from fat	46.42 Kcal
		% Daily Value*
Total Fat	5.16g	45%
Cholesterol	5.15mg	10%
Sodium	111.94mg	27%
Potassium	101.06mg	12%
Total Carbs	11.85g	22%
Sugars	0.97g	22%
Dietary Fiber	0.58g	13%
Protein	3.57g	41%
Vitamin C	3mg	28%
Vitamin A	0.1mg	25%
Iron	0.2mg	7%
Calcium	45.7mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Curry Butternut Squash Soup

Butternut squash, Olive oil, Sea salt, Chicken stock and 10 more..
Juniper-and-Herb Roast Turkey

Free-range organic turkey (12 to 14 lbs.), Salt and 10 more..
Simple Butternut Squash Risotto

Butternut squash, Olive oil, Salt, Arborio rice and 4 more..
Shiitake & Butternut Risotto

Cubed peeled butternut squash, Olive oil, divided, Salt and 9 more..
Barefoot Contessa's Butternut Squash Risotto

Butternut squash (2 lb), Olive oil and 9 more..
Roast Leg of Lamb With All the Trimmings

Olive oil, Leg of lamb, Garlic cloves, sliced thinly and 35 more..
Butternut Squash Risotto

Cubed peeled butternut squash, Olive oil, divided, Salt and 11 more..
River's Copper River Chowder

Water and 26 more..