Butternut Squash Sage Risotto with Bacon

Butternut Squash Sage Risotto with Bacon




20 minutes


1 hour

  • 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
  1. Start by sauteing onions in a olive oil and butter til they are translucent.
  2. Add the butternut squash, sage and spices and cook over medium heat until they are softened and a fork easily pierces them.
  3. Add in the rice and toss to coat with butter and squash. Add the wine and cook for 2 mins.
  4. 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.
  5. Once the risotto cooks down fully stir in the heavy cream to finish and remove from heat. Top with bacon, cheese and more sage.
  6. Serve with veggies, bread and more white wine.