Risotto is an easy delicious dinner that is simple to pull together when you are craving something comforting.
It’s fall and that means it’s time for risotto. What better way to blend a classic comfort food with one of my favorite food pairings… butternut squash and sage. Add in a little bacon and cheese and you have perfection!
We used Le Crueset’s gorgeous braising dish for this risotto and it was absolutely perfect. The size is great for a large family and you could even double this dish for entertaining and it would handle it in stride.
Risotto is made with a special kind of rice called Arborio rice. Arborio rice is an Italian short grain rice named after the location it is primarily grown in. The grains are rounder and when cooked they are creamy, firmer than normal rice and have a lovely chewy texture. It is most commonly used for risotto but can also be used to make a delicious rice pudding. You can find it in many grocery stores now or online easily.
Let’s jump into this recipe!
Start by sauteing onions in a olive oil and butter til they are translucent.
Add the butternut squash, sage and spices and cook over medium heat until they are softened and a fork easily pierces them.
Add in the rice and toss to coat with butter and squash. Add the wine and cook for 2 mins. Add 1 cup stock to the rice. Stir and simmer until absorbed, about 5 to 10 minutes. Continue adding stock in one cup at a time until the mixture seems dry and then add the next cup of stock.
Once the risotto cooks down fully stir in the heavy cream to finish and remove from heat. Top with bacon, cheese and more thinly sliced sage.
This is comfort food at it’s finest. Pile up a big platter of roasted veggies, slice some bread and finish off the rest of that bottle of white wine (assuming you didn’t drink it all while you were cooking!). This is my favorite part of fall.
Happy feasting!
Butternut Squash Sage Risotto with Bacon
INGREDIENTS
- ½ stick butter
- 2 tablespoons olive oil
- 3 cups butternut squash, peeled and cubed in ½ inch cubes
- 2 tablespoons thinly sliced sage leaves plus extra to top with
- ½ cinnamon
- ¼ teaspoon nutmeg
- Salt and pepper to taste
- 1 ½ cups arborio rice
- ½ cup white wine
- 5 cups chicken stock
- ¼ cup heavy cream
- 4 slices bacon crumbled
- ¼ cup grated fresh parmesan cheese
INSTRUCTIONS
- Start by sauteing onions in a olive oil and butter til they are translucent.
- Add the butternut squash, sage and spices and cook over medium heat until they are softened and a fork easily pierces them.
- Add in the rice and toss to coat with butter and squash. Add the wine and cook for 2 mins.
- Add 1 cup stock to the rice. Stir and simmer until absorbed, about 5-10 minutes. Continue adding stock in one cup at a time until the mixture seems dry and then add the next cup of stock.
- Once the risotto cooks down fully stir in the heavy cream to finish and remove from heat. Top with bacon, cheese and more sage.
- Serve with veggies, bread and more white wine.
Still in the mood for risotto? Check out these Bacon Wrapped Scallops with Parmesan Risotto.
