Risotto with Butternut Squash, Maple Bacon & Fresh Thyme

by DANA SHORTT | Owner of Dana Shortt Gourmet & Gifts

Risotto really isn’t very complicated, however it does take a bit of time to prepare, because it has to be stirred almost constantly. Prepare it on a weekend when you have more time, and flavour it with an infinite number of ingredients. I’ve used: sausage, chicken, shrimp, mushrooms, pumpkin, roasted vegetables and beets. I love this combination of the salty bacon with the sweet tender squash, it’s perfect for this time of year.

INGREDIENTS

2 tbsp ......... Butter

2 tbsp ......... Olive oil

½ cup.......... Shallots, finely diced

¼ cup.......... Cooking onions, diced

2 cups ........ Arborio or Carnaroli rice

½ - ¾ cup ... Dry white wine

6 cups ......... Low-salt chicken broth

2 cups ......... Butternut squash, peeled and cut in ½” cubes

½ package .. Maple bacon

2 tbsp ......... Fresh thyme or sage

½ cup.......... Parmesan cheese

4 tbsp ........ Butter (optional)

To taste ....... Salt & pepper

METHOD

• Pan fry bacon in a large sauté pan set over medium heat. Cook until crispy. Remove the bacon from its drippings and chop into 1” pieces and set aside.

• Meanwhile, bring the chicken broth to a simmer in a large saucepan over medium-low heat. Cover.

• Heat 2 tbsp of butter, 2 tbsp of olive oil in heavy large pot over medium heat. Add onions and shallots. Sauté until mixture begins to soften, about 2 mins. Add rice and stir until it’s translucent at edges but still opaque in center, about 3 minutes.

• Add the white wine and simmer until the wine is absorbed, stirring occasionally, about 2-3 mins.

• Add 1 cup of warm broth. Simmer until the broth is almost absorbed, stirring often, about 2-3 mins.

• Add 2 cups more broth, 1 cup at a time. Allow each cup to be absorbed before adding the next and stir frequently, about 6-8 mins.

• Mix in the cubed butternut squash and thyme and 1 cup of broth. Simmer until broth is just absorbed, stirring often, about 5-7 mins. Add 2 cups more broth, 1 cup at a time. Allow each addition to be absorbed before adding the next and stir frequently.

• Add ¼ cup of grated parmesan cheese, chopped maple bacon and 4 tbsp of butter (omit the butter if desired). Simmer until the butter melts and risotto is creamy, stirring often and adding more broth by 1/3 cupfuls if the risotto is dry or if it isn’t quite cooked. Test to make sure that the squash is fork-tender and that the rice is cooked to your liking. Season with salt & pepper.

• Portion risotto into bowls or onto plates. Top with additional ¼ cup parmesan cheese.

DANA’S TIP

Don’t add the cubed butternut squash too late or your rice will be cooked but your squash will be raw. If you’re a bit nervous, roast your squash ahead of time and fold it in with the bacon at the end.