Squash Risotto w/ Bacon

Tried a new recipe last night, turned out amazing:

Squash Risotto w/ Bacon

Ingredients

• 5 slices of bacon
• 1 butternut squash
• 5 cups chicken broth
• 2 tablespoons olive oil
• 3 cloves garlic; minced
• 1 shallot; finely chopped
• 2 cups arborio rice
• 1 cup white wine (Use real wine if you have it. All I had on hand was cooking wine)
• Dash of nutmeg
• Salt and pepper
• 1 cup grated asiago cheese
• 1 Tablespoon butter

 

Directions

 

Cut up a butternut squash into 8 pieces. You do not need to remove the skin. Roast in a 375 degree oven for about 45 minutes, or until very soft. Scoop the flesh out of the skins and mash with a spoon.

 

In a large saucepan over medium heat begin to render the bacon and then add the garlic and shallot. Add the olive oil, butter, and the arborio rice. Coat the rice in the oil and the bacon grease. Add in the wine and allow to evaporate.

 

Once the liquid evaporates begin adding the chicken broth a ½ cup at a time. After each ½ cup allow the liquid to evaporate completely. Stir constantly. This should take about 20 minutes. Add the nutmeg, salt, pepper, cheese and the squash.

 

 

I had pre-processed squash from the CSA in the freezer, not butternut but still good.

 yummy bacon

 Nothing smells better than bacon, garlic, and shallots!

 Steph did most of the broth reducing, All done

 Had it with Tuna Steak, marinating below

 Enjoy!