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Easy Butternut Squash Risotto with Bacon

This Butternut Squash Risotto with Bacon is creamy and delicious! If you haven’t had risotto yet, what are you waiting for?? It does take some patience at the stove but it’s totally doable at home. This risotto recipe is loaded with the savory flavors of squash, onion, seasonings, Parmesan cheese and topped with bacon. Does it get much better than that?

Butternut Squash Risotto with Bacon in a copper skillet next to a tan towel. Risotto is super creamy topped with chopped bacon.

Butternut Squash Risotto with Bacon Recipe

Ingredients for Butternut Squash Risotto with Bacon

This delicious butternut squash risotto recipe only calls for ingredients you can easily find at your local grocery store. It has a creamy consistency and work as a side dish or main course. For this recipe you will need:

  • olive oil
  • sweet onion
  • garlic salt
  • black pepper
  • 1 1/3 cup frozen cooked butternut squash
  • chicken broth, chicken stock or vegetable broth
  • Arborio rice- also known as risotto rice. Arborio rice is an italian short grain rice. It is a very starchy rice that has a more firm texture. It is most known for its use in risotto dishes. Find with the rice at your grocery store.
  • white wine- dry white wine or sweet white wine can be used.
  • Parmesan cheese
  • bacon- I like to get the microwave ready bacon to make this quick to cook without a mess.

How to Use a Whole Butternut Squash

To use a whole butternut squash for this recipe you will need to roast or boil it before turning it into a puree. If you need a recipe, give this butternut squash puree recipe a try but skip the spices. You can also make your own puree with pre-cut butternut squash you may be able to find in the produce section at your local grocery store. 

How to Make Butternut Squash Risotto with Bacon

If you have not made risotto before, please read through the following directions. Risotto can be time consuming however it is totally worth it. I tell my friends that stirring risotto is therapeutic for me, I’m definitely not sure why, but something about the stirring is relaxing to me!

Step One: heat broth and add squash

To start you’re going to bring your chicken or vegetable broth and butternut squash to a simmer. Once the mixture is simmering lower to medium heat to keep it hot. I like to buy the already cooked squash. It’s sold in the frozen section and makes this recipe much easier than starting with the entire squash.

Step Two: cook onion

While that heats up, heat your oil in a large skillet or saute pan on low heat. Once warm add chopped onion, garlic salt and black pepper.

Step Three: add rice and then wine

Let cook 2-3 minutes then add rice and stir to coat it in the oil and seasonings. Next, add your wine and cook on low heat until rice absorbs all of the wine.

Step Four: add broth and stir

Slowly add broth/ squash mixture about a cup at a time. Stir frequently until it’s absorbed and then add more… stir as much as you can for an extra creamy result. Continue to add broth/ squash mixture until all has been added and absorbed. You’ll notice it gets creamier and creamier with each addition. The rice will also be al dente when done cooking.

Step Five: add parmesan and bacon

Remove from heat and stir in Parmesan cheese and top with bacon! Serve and enjoy!

Creamy Butternut Squash Risotto with Bacon in a copper skillet next to a tan towel.

How do I get creamy risotto?

The key to creamy risotto is lots and lots of stirring while cooking on lower heat. The more you can stir the risotto while it is cooking the creamier it gets. The lower heat allows for the starch to be slowly released from the rice over more time instead of cooking it faster at a higher temperature.

Butternut Squash Risotto with Bacon in a copper skillet. Risotto is topped with chopped up bacon and sprinkled with black pepper.

Can this recipe be made vegan?

Yes! We tested that out recently! Use vegetable stock instead of chicken broth and then use vegan parmesan cheese. Also, either skip the bacon or use your favorite plant-based bacon instead.

How to Store Leftover Risotto

Store leftover risotto in the refrigerator in an airtight container for up to 5 days. Check out How to Reheat Risotto Perfectly for better tasting leftovers!

Butternut Squash Risotto with Bacon in a copper skillet next to a tan towel

Butternut Squash Risotto with Bacon

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Rich and creamy Butternut Squash Risotto with Bacon makes a great main dish or side dish.


  • 2 tablespoons olive oil
  • 1/2 sweet onion, rough chopped
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 1/3 cups frozen cooked butternut squash puree
  • 3 cups chicken or vegetable broth
  • 1 cup Arborio rice
  • 2/3 cup white wine
  • 1/2 cup Parmesan cheese
  • 4 slices cooked bacon, chopped


  1. Bring chicken broth and butternut squash to a simmer.
  2. In a large saute pan, heat oil on low heat.
  3. Add onion, garlic salt and pepper. Cook for 2-4 minutes.
  4. Add rice and stir to coat in oil and seasonings.
  5. Add wine and stir to deglaze pan. Cook on low until all wine is absorbed.
  6. Slowly, one cup at a time, add broth/ squash mixture to rice. Stir frequently until absorbed. Continue additions until all broth/ squash mixture has been used.
  7. Remove from heat and stir in Parmesan cheese.
  8. Top with chopped bacon.
  9. Serve and enjoy!


If you prefer, substitute regular bacon for turkey bacon or just leave it off!

See post for how to use a whole butternut squash.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 528Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 117mgSodium: 1062mgCarbohydrates: 28gFiber: 3gSugar: 4gProtein: 34g

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Tuesday 29th of January 2019

This was delicious! Going to try and trick the family into eating vegetables in their cheesy rice ;)

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