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?
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. 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 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!
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.
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. 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.
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.
Remove from heat and stir in Parmesan cheese and top with bacon! Serve and enjoy!
Frequently Asked Questions
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.
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.
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!
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.
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.
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Looking for more recipes like this Butternut Squash Risotto with Bacon? Check out Basil Parmesan Risotto, Pumpkin Risotto, Forbidden Rice and Beans, Polynesian Power Grain Bowl, Quinoa with Brussels Sprouts and Pomegranate, Garlic Broccoli Lo Mein, Easy Mediterranean Quinoa Bowl, Tomato Basil Pasta Salad, Healthy Lemon Chicken Orzo Soup, Mediterranean Orzo Salad and Cheddar Grits with Black Beans.
- 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
- Bring chicken broth and butternut squash to a simmer.
- In a large saute pan, heat oil on low heat.
- Add onion, garlic salt and pepper. Cook for 2-4 minutes.
- Add rice and stir to coat in oil and seasonings.
- Add wine and stir to deglaze pan. Cook on low until all wine is absorbed.
- 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.
- Remove from heat and stir in Parmesan cheese.
- Top with chopped bacon.
- Serve and enjoy!
If you prefer, substitute regular bacon for turkey bacon or just leave it off!
See FAQ 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