Name: Butternut squash risotto with grilled bacon and walnuts
Prep time: 30 min
Cook time: 45 min
Yield: 4 people
Cuisine: Italy
Ingredients: 300 oz ofshort-grain rice (Arborio or Vialone Nano); 1/2 butternut squash (Choose a squash that isn't too big); 1 red onion; 300 oz ofbacon (Ask them to cut it into bacon bits and save a little of the rind for the broth); 1 glass ofwhite wine; 50 oz ofnuts (shelled); 30 oz ofbutter; 40 oz ofParmesan; olive oil; salt, pepper; 1 carrot; 1 branch ofcelery (or other herbs: sorrel stems, fennel stalks...); 1 boot ofparsley; cooking ring (10–15 cm in diameter (optional))

main courses christmas gourmet cuisine pasta and rice valentine's day

Updated on 06 February 2025 by

cookette

1 review 5 : Delicious

Cuisine

Italy

Level

Easy

Preparation

30 minutes

Cooking

45 minutes

Here is my take on the recipe for butternut squash risotto with bacon, inspired by the version created by Laurent Mariotte, the food columnist for France Info.

It’s a dish that’s both easy to make and will add a gourmet touch to your meal.

The grilled bacon and walnuts make this risotto crispy and indulgent, while the butternut squash adds lightness and finesse.

For

people

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For the rice and its toppings
10.6 oz of short-grain rice Arborio or Vialone Nano
1/2 butternut squash Choose a squash that isn't too big
1 red onion
10.6 oz of bacon Ask them to cut it into bacon bits and save a little of the rind for the broth
1 glass of white wine
1.8 oz of nuts shelled
1 ¾ oz of butter
1.4 oz of Parmesan
olive oil
salt, pepper

For the broth
1 carrot
1 branch of celery or other herbs: sorrel stems, fennel stalks...
1 boot of parsley

Kitchen utensils
cooking ring 10–15 cm in diameter (optional)

Cooking the squash
- 1
  Cut the squash into four lengthwise pieces. Peel it and scoop out the seeds with a tbsp. Cut it into large chunks.
- 2
  Bring 1.5 liters of salted water to a boil and add the squash pieces to the boiling water. Cook for 20 minutes. Don’t forget to salt the water so that the squash’s flavor comes through nicely once it’s mixed into the rice.
- 3
  Once the cooking is done, remove the pieces with a slotted spoon and reserve the cooking liquid.
Preparing the broth and bacon
- 4
  Rinse the parsley and trim the stems. Add them to the squash cooking water. Add the remaining herbs, the pork rind, and the carrot (washed and sliced into rounds).
- 5
  Bring to a boil, then simmer over low heat for 10 minutes.
- 6
  Meanwhile, brown the bacon pieces until they are golden brown. Discard the cooking fat and keep the bacon warm (in an oven at 50°C).
- 7
  Shell the walnuts and coarsely chop them. Toast them in a skillet for a few minutes, then set aside.
Cooking the rice and final mixing
- 8
  Slice the onion and sweat it in a little olive oil over low heat, covered, in a sauté pan or wok.
- 9
  When the onion is translucent, add the rice and cook until it turns translucent. Pour in the white wine and cook until it has evaporated.
- 10
  Add a ladleful of broth and cook over medium heat, stirring constantly. Add the broth gradually as it evaporates, and cook for 18 minutes.
- 11
  Stir in the squash and two-thirds of the crisped bacon, and mix well. Add the butter and Parmesan cheese, cover, remove from the heat, and let stand 2 minutes.
- 12
  Stir again and immediately spoon the mixture onto your plates, using a serving ring for a neat presentation. Give it a grind of fresh pepper, add the remaining bacon, and sprinkle with the toasted walnuts and a few chopped parsley leaves. Serve piping hot and enjoy!