Featured

RISOTTO/THE LITTLE RECIPE

No Fluff Gourmet: Irresistibly Creamy Butternut Squash Bacon Risotto

Straight to the recipe with hints, tips, and tricks along the way

The plated dish colored a warm brown by the fond of the bacon (Image by author)

This Butternut Squash Bacon Risotto hits the ultimate comfort spot — it may take a little patience due to the slow-stir that the risotto requires, but the end result is a delicious creamy base w a salty bacon crunch, complemented by the sweet butternut squash. It’s well worth the pay-off!

🥘Recipe Overview

• Serving Size: 3–4 people
• Calories: ~520 per serving
• Prep Time: ~15 minutes
• Cook Time: ~35–40 minutes
• Total Time: Under 55 minutes

🛒Ingredients:

Main Dish:

✔ 6 slices of bacon (chopped)
✔ 1 medium (~16oz) butternut squash (diced)
✔ 1 small onion (finely diced)
✔ 3 cloves garlic (minced)
✔ 1 cup Arborio rice
✔ 4–5 cups chicken or vegetable broth
✔ 3/4 cup parmesan cheese (grated)
✔ Salt & pepper to taste
✔ 2 cups baby spinach
✔ 1/2 cup fresh grated parmesan cheese (for garnish)
✔ 1 lemon (zested, then quartered)
✔ salt & pepper to taste

Garnish & Flavor Boosters (Optional but Recommended):

✔ 1 tsp dried thyme (herby boost)
✔ 1/2 cup dry white wine (adds vibrant, acidic flavor)
✔ 1/4 tsp red pepper flakes (adds spice)
✔ 1/4 cup fresh grated parmesan cheese (garnish for an even cheesier fish!)

Step-By-Step Directions:

1️⃣ Cook the Bacon & Squash

1. Cook the bacon in a large skillet over med heat, > crispy (6–8 min). Chop before or after (I prefer after). Remove & set aside, leaving ~1 tbsp bacon fat in pan.
2. Add the butternut squash, sprinkle w salt & pepper, cook > softened & slightly caramelized (8–10 min). Remove & set aside.

🚨 Bonus Booster: Add in thyme w the salt & pepper for a flavorful, herby compliment to the sweet squash.

⚠️ Be Careful: When sautéing the squash, patience is key to avoid a mushy mess! Try not to disturb it for the first few minutes in the pan — this will help develop a crispy bottom sear to avoid sticking to the pan. Stir consistently after that.

2️⃣ Create the Risotto

1. In the same pan, melt 2 tbsp butter & sauté the onion > softened (2–3 min).
2. Add garlic, cook > aromatic (~30 sec).
3. Stir in Arborio rice > slightly toasted (1 min).
4. Ladle 1/2 cup broth, stirring constantly > absorbed. Repeat > tender & creamy (18–22 min).

🚨 Bonus Booster: Pour in the white wine after toasting the rice. Not only is the crispiness of the wine a nice touch, but it deglazes the pan, too, lifting any stuck-on bits for extra flavor.

⚠️ Be Careful: You need to stir frequently, but also be cautious about over-stirring, which can lead to a mushy dish.

🧠 Big Brain Play: Sautéing the rice before cooking it in broth is a quick & simple way to inject a nutty, toasty flavor while helping it to avoid clumping together.

🧠 Big Brain Play: Ensure the broth is warm before adding it in to avoid shocking the rice & slowing down the cooking process.

3️⃣ Combine the Rest & Serve

1. Fold in the crispy bacon, butternut squash, parmesan cheese, & 1 tbsp butter.
2. Mix well but don’t overdo it! Salt & pepper to taste.
3. Plate the risotto, garnish with extra parmesan, black pepper, & enjoy!

🚨 Bonus Booster: Garnish with red pepper flakes as well if you want a spicy boost!

🍽️ Customization & Add-Ons

✅ Add more sautéed veggies: if you want a health boost, these veggies work well in the dish:

• asparagus (chopped)
• mushrooms
• bell pepper (chopped)

✅ Pork Bacon alternatives: turkey bacon, pancetta, or prosciutto can work as well, but remember that these are less fatty, so you might need to add in some oil before cooking the squash

✅ Thyme alternatives: Rosemary & sage also work as herby add-ons for this dish!

✅ Pair w a glass of wine: if there is any left, pour yourself a glass of the white wine you used for a refreshing pairing.

❓ FAQ

1. Can I meal prep this recipe?

Yes! This risotto can be prepped ahead and stored for 3–4 days.

2. What’s the best way to reheat leftovers?

• Add a splash of broth or water to loosen it.
• Reheat slowly on the stove over medium heat, stirring gently.
• You can microwave it, but stovetop reheating gives better results.

3. How do I cut the squash!?

I used pre-cut squash for timing, but if you are cutting your own follow these steps.

1. Cut off the top & bottom of the squash & peel.
2. Slice lengthwise & spoon out the seeds.
3. Cut in half, separating flat & seeded parts.
4. Place each quarter face down & dice.

4. What white wine is best for this dish?

This really depends on your preference. Pinot Grigio will give a more neutral, crisp flavor profile. Chardonnay (unoaked = crispier, fruitier) can also provide a more subtle boost, leaning a bit creamier/richer, while Sauvignon Blanc has a bright, acidic flavor with a herbal touch.

5. What’s the best way to pan-fry bacon?

The following tips will lead to your best piece of crispy pork:

• Start with a cold pan to allow fat to melt & spread gradually around the entire pan.
• Use a large, heavy skillet or cast-iron for even heat distribution.
• Don’t over-crowd the pan, this will lead to uneven cooking.
• Leave the bacon undisturbed for the first few minutes, then flip with tongs in increasingly smaller intervals until crispy.
• Remove cooked bacon to a dish lined with paper towels to absorb excess grease.

6. What flavor does the thyme add?

Thyme had a mildly earthy, minty, & lemony flavor. It enhances both the savory & sweet notes in the dish.

You made it to the end — thank you for taking the time to read this! I truly appreciate you, & I’d love to hear your thoughts on the dish. Drop a comment & let me know what customizations you tried! If you enjoyed this recipe, check out more of my work here. Looking forward to connecting with you!