Butternut Squash And Bacon Risotto Recipes

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BUTTERNUT SQUASH AND BACON RISOTTO



Butternut Squash and Bacon Risotto image

The classic risotto technique applies here, though with a frugal twist. I blended the cooking liquid for the butternut squash and about half of the diced cooked squash itself to produce my vegetable broth. The rest of the diced squash is folded in near the end of cooking. A generous helping of smoked bacon gives the result main-dish heft. This risotto does not need a final dollop of butter or a dusting of cheese.

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

1 large butternut squash, about 3 pounds, peeled, cored and diced in 1/2-inch pieces
Salt
6 ounces thick-sliced smoked bacon
1 cup finely chopped onion
1 teaspoon ground sage
1 1/2 cups arborio rice
1/2 cup dry white wine
Ground black pepper
1 tablespoon fresh sage leaves, slivered

Steps:

  • Place squash in a saucepan with 4 cups salted water. Bring to a boil and simmer until tender, about 10 minutes. Drain, reserving the cooking liquid. Set aside half the diced squash. Place the rest, with 2 cups of the cooking liquid, in a blender or food processor and process until smooth. Return this thin squash purée and the rest of the cooking liquid to the saucepan in which the squash was cooked. You should have about 5 cups.
  • Fry half the bacon. Set aside. Chop the rest. Place chopped bacon in a 3-quart sauté pan over medium-low heat. Cook, stirring, until bacon barely starts to color. Add the onion, continue cooking until onion is translucent. Stir in half the ground sage, then the rice. Cook, stirring on medium heat, a few minutes until the grains of rice start to look chalky. Stir in the wine and cook until most has evaporated.
  • Bring the saucepan of squash liquid to a simmer and start to add it to the rice, about half a cup at a time, stirring and adding more as it is absorbed. After about 15 minutes, the rice should almost be al dente. Before adding the final portion of liquid, fold in the reserved diced squash, the remaining ground sage and salt and pepper to taste.
  • Divide risotto among 4 to 6 plates, crumble the reserved fried bacon and top each portion with some bacon and slivered sage.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 12 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 821 milligrams, Sugar 6 grams, TransFat 0 grams

BUTTERNUT SQUASH AND BACON RISOTTO



Butternut Squash and Bacon Risotto image

This risotto is very flavourful with the squash and bacon. Other winter squash varieties, hubbard, acorn, turban, can be substituted if you like.

Provided by MarieRynr

Categories     Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1/3 cup hazelnuts or 1/3 cup pecans
1 (2 -3 lb) butternut squash
4 1/2 tablespoons olive oil
salt & freshly ground black pepper
4 1/2 cups chicken stock
4 1/2 cups water
3 slices bacon, finely chopped
1 yellow onion, finely chopped
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh sage
3/4 teaspoon chopped fresh rosemary
1 3/4 cups arborio rice
1 cup freshly grated parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 610.8, Fat 27.2, SaturatedFat 7, Cholesterol 27.8, Sodium 617.7, Carbohydrate 74.3, Fiber 5.8, Sugar 7.4, Protein 18.9

BOOSTED BUTTERNUT SQUASH "RISOTTO"



Boosted Butternut Squash

Provided by Food Network

Categories     side-dish

Time 35m

Yield 2 servings

Number Of Ingredients 5

8 ounces bacon, chopped
One 12-ounce package frozen butternut squash risotto
Kosher salt and freshly ground black pepper
1 cup frozen peas
Chopped fresh herbs, such as parsley and chives, for garnish

Steps:

  • Place a large pan over medium-high heat. Add the bacon and cook, stirring frequently, until crispy, 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan.
  • Using the same pan, prepare the butternut squash risotto according to package instructions. Season with some salt and pepper. In the final 2 minutes of cooking, add the peas and stir to combine. Once peas are heated through, stir in three-quarters of the bacon. Transfer the risotto to a serving platter and garnish with the remaining bacon and fresh herbs. Serve immediately.

BUTTERNUT SQUASH OVEN RISOTTO



Butternut Squash Oven Risotto image

Squash and beer make my risotto different and delicious. Plus, cooking it in the oven cuts down on hands-on time making it. Win-win. -Katie Ferrier Gage, Houston, TX

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 14

6 cups cubed peeled butternut squash (1 inch)
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 carton (32 ounces) chicken broth
1 cup water
1 small onion, chopped
2 cups uncooked arborio rice
2 garlic cloves, minced
1 cup beer
2 tablespoons butter
1/2 teaspoon chili powder
1/4 teaspoon ground nutmeg
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375°. Place squash in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss to coat. Roast on a lower oven rack 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, bring broth and water to a simmer; keep hot. In an ovenproof Dutch oven, heat remaining oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes longer or until rice is coated., Stir in beer. Reduce heat to maintain a simmer; cook and stir until beer is absorbed. Stir in 4 cups hot broth mixture. Place Dutch oven on an oven rack above squash; bake, covered, 20-25 minutes or until rice is tender but firm to the bite, risotto is creamy and liquid is almost absorbed., Remove Dutch oven from oven. Add butter, chili powder, nutmeg and remaining broth mixture. Stir vigorously until blended and liquid is almost absorbed. Stir in roasted squash and cheese. Serve immediately.

Nutrition Facts : Calories 311 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 662mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

BUTTERNUT SQUASH RISOTTO



Butternut Squash Risotto image

If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.

Provided by Andrea Longo Policella

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 55m

Yield 4

Number Of Ingredients 8

2 cups cubed butternut squash
2 tablespoons butter
½ onion, minced
1 cup Arborio rice
⅓ cup dry white wine
5 cups hot chicken stock
¼ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
  • Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
  • Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

Nutrition Facts : Calories 342.5 calories, Carbohydrate 57.1 g, Cholesterol 20.6 mg, Fat 8 g, Fiber 2.4 g, Protein 7.4 g, SaturatedFat 4.8 g, Sodium 978.8 mg, Sugar 3 g

SLIMMING WORLD BUTTERNUT SQUASH AND BACON RISOTTO RECIPE - (3.7/5)



Slimming World Butternut Squash and Bacon Risotto Recipe - (3.7/5) image

Provided by á-24132

Number Of Ingredients 10

1 leek finely chopped
198 g/7oz lean bacon, cut into strips
4 garlic cloves, peeled and finely chopped
1 onion Chopped
255 g/9oz dried risotto rice
100 g/4oz Frozen Peas
397 g/14oz butternut squash, cut into small chunks
852 ml/1 1/2pt boiling hot chicken stock
salt and freshly ground black pepper
4 tbsp finely chopped chives

Steps:

  • 1. Heat a large, non-stick frying pan over a medium heat. Add the leek, onion and bacon and stir-fry for 3-4 mins. 2. Add the garlic, rice, peas and butternut squash and stir-fry for 2-3 mins. Add a ladleful of the boiling stock and stir and cook until the liquid is absorbed. Repeat, adding a ladleful at a time, until half the stock is used up. 3. Continue to cook in this way until the stock is used up and the rice is creamy and al dente, and the squash is tender. This should take about 20-25 mins (took mine about 40 mins, but I like my rice cooked, not al dente!!). 4. Remove from the heat, season well (I seasoned while it was cooking) and stir in the chopped chives. Serve ladled into warmed bowls and eat immediately.

BAKED BUTTERNUT SQUASH "RISOTTO" RECIPE BY TASTY



Baked Butternut Squash

Here's what you need: olive oil, large yellow onion, garlic, fresh rosemary, short-grain brown rice, vegetable broth, butternut squash, salt, pepper, fresh sage, freshly grated parmesan cheese, unsalted butter

Provided by Crystal Hatch

Categories     Dinner

Yield 6 servings

Number Of Ingredients 12

olive oil, to taste
½ large yellow onion, diced
3 cloves garlic, minced
½ tablespoon fresh rosemary, minced
1 ½ cups short-grain brown rice
5 ½ cups vegetable broth, divided
2 cups butternut squash, diced
salt, to taste
pepper, to taste
1 bunch fresh sage, optional
¾ cup freshly grated parmesan cheese
2 tablespoons unsalted butter

Steps:

  • Place an oven rack at the bottom of the oven and another at the top. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Heat the olive oil in a Dutch oven or large oven-safe pot over medium heat. Add the onion and cook for about 5 minutes, until starting to brown.
  • Add the garlic and rosemary, and cook for 2 minutes, until fragrant.
  • Add the rice and 4 cups (960 ml) of vegetable broth, and stir to combine. Bring to a boil, then cover.
  • Place the risotto on the bottom rack of the oven. Bake for 70 minutes, until all of the liquid has been absorbed by the rice. (It will appear dry, but you'll be adding moisture back later in the recipe.)
  • Add the butternut squash to the prepared baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to coat.
  • Place the squash on the top rack of the oven, above the risotto. Bake for 45 minutes, or until the edges of the squash begin to brown and caramelize.
  • Make the fried sage garnish, if using: In a small pot or pan over medium-high heat, add enough olive oil for the sage leaves to sit in. Once hot, carefully place a few leaves into the oil with tongs. Fry for 10-20 seconds, until the leaves are crispy but not browned.
  • Carefully remove from the oil and drain on a paper towel-lined plate. Sprinkle with salt and set aside.
  • Remove the risotto from the oven. Add the remaining vegetable broth, the Parmesan, and butter. Stir until creamy. (The liquid will absorb into the rice as you stir).
  • Add the butternut squash and stir to incorporate.
  • Serve immediately with fried sage for garnish.
  • Enjoy!

Nutrition Facts : Calories 969 calories, Carbohydrate 82 grams, Fat 63 grams, Fiber 3 grams, Protein 8 grams, Sugar 15 grams

BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO



Barefoot Contessa's Butternut Squash Risotto image

I saw Ina make this on her food network television show, the episode was entitled "Weekend Lunch."

Provided by Juenessa

Categories     Rice

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

1 butternut squash (2 pounds)
2 tablespoons olive oil
kosher salt & freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallot (2 large)
1 1/2 cups arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron thread
1 cup freshly grated parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.
  • You should have about 6 cups.
  • Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Roast for 25 to 30 minutes, tossing once, until very tender.
  • Set aside.
  • Meanwhile, heat the chicken stock in a small covered saucepan.
  • Leave it on low heat to simmer.
  • In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
  • Add the rice and stir to coat the grains with butter.
  • Add the wine and cook for 2 minutes.
  • Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
  • Continue to add the stock, 2 ladles at a time, stirring every few minutes.
  • Each time, cook until the mixture seems a little dry, then add more stock.
  • Continue until the rice is cooked through, but still al dente, about 30 minutes total.
  • Off the heat, add the roasted squash cubes and Parmesan.
  • Mix well and serve.

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From cookieandkate.com


BACON AND BUTTERNUT SQUASH RISOTTO | HELLOFRESH - YOUTUBE
Who doesn't love a creamy, rich risotto? This butternut squash risotto is so easy to put together and packed with incredible flavour made even better by the ...
From youtube.com


BUTTERNUT SQUASH RISOTTO WITH BACON & SAGE RECIPE - NINJA
Add onions, bacon, and sage to pot. Cook uncovered 10 minutes or until onions are tender, stirring occasionally. Stir rice, salt, and pepper into pot. Cook uncovered 5 minutes, stirring often; Stir in broth. Cook 10 minutes. Stir squash into pot. Set to STOVE TOP LOW. Cover and cook 20 minutes or until rice and squash are tender. Stir cheese ...
From ninjakitchen.com


BUTTERNUT SQUASH RISOTTO WITH CRISPY SALMON - INSPIRALIZED
2018-12-09 Preheat the oven to the high broil setting. Grease a small casserole dish or oven safe skillet with olive oil. Add the salmon in and season with garlic powder, paprika, salt and pepper. Place the salmon in the oven and broil for 10 minutes. Remove from the oven and let cool for 5 minutes before serving. While salmon cooks, place your butternut ...
From inspiralized.com


FAMILY-FRIENDLY RECIPES & TRAVEL DESTINATIONS - SPOONFUL OF FLAVOR
Instructions. Preheat the oven to 375 degrees F. In a large bowl, toss the butternut squash with one tablespoon olive oil and salt. Spread on a baking sheet and bake for 30 minutes, or until fork-tender. Remove from oven and let cool. Once cool, puree in a blender or food processor.
From spoonfulofflavor.com


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