A delightful twist on the classic risotto, featuring roasted butternut squash and crispy bacon for a comforting and flavorful dish.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking for the squash.
Peel and cube the butternut squash into bite-sized pieces.
Uniform pieces help the squash cook evenly.
Toss the squash with olive oil, salt, and pepper, then spread it on a baking sheet.
Use parchment paper for easier cleanup.
Roast the squash in the oven for 25 minutes, flipping halfway through.
Roasting enhances the natural sweetness of the squash.
In a saucepan, warm the chicken stock over low heat.
Warm stock helps maintain the cooking temperature of the risotto.
In a large pot, cook the bacon until crispy, then remove and set aside.
Save the bacon fat for added flavor in the risotto.
Sauté the shallots in the bacon fat until translucent.
Stir constantly to prevent burning.
Add the Arborio rice to the pot, stirring to coat with the fat.
Toasting the rice adds a nutty flavor.
Pour in the white wine and cook until mostly absorbed.
This step deglazes the pot, incorporating all the flavors.
Add the warm chicken stock one ladle at a time, stirring until absorbed before adding more.
Stirring releases the rice's starch, creating a creamy texture.
Stir in the roasted squash, crispy bacon, and Parmesan cheese.
Fold gently to avoid breaking the squash pieces.
Serve the risotto warm, garnished with extra Parmesan and a sprinkle of fresh herbs.
Serve immediately for the best texture and flavor.
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