Butternut Squash Risotto with Crumled Bacon and Parmesan Cheese

Bacon Butternut Risotto

By Chef Hal Pedersen, Taco MontesFeb 26, 2025

If you’re in the mood for a meal that will both comfort and delight you, Chef Hal Pedersen’s Bacon Butternut Risotto is calling your name! This winter squash-inspired dish beautifully combines the creamy texture of Arborio rice with the sweet, earthy notes of roasted butternut squash, all harmonized by the satisfying salty crunch of crispy bacon. With only a few pantry staples and a bit of patience, you’ll create a dish that will excite bacon enthusiasts and bring comfort food to your dining table.

Bacon Butternut Risotto

Rated 5.0 stars by 1 users

Cuisine

Italian

Author:

Chef Hal Pedersen, Taco Montes

Servings

4-5

Prep Time

20 minutes

Cook Time

25 minutes

Eager to treat your palate? Begin by roasting the butternut squash while the bacon cooks perfectly, setting a delicious foundation for your risotto. The process might look daunting, but don’t let that discourage you; each pot stir brings you closer to a creamy, flavorful masterpiece you and your family will love. Top off your risotto with a sprinkle of shredded Parmesan and a few pieces of reserved squash for a polished finish. Once you try this Bacon Butternut Risotto, it will become a part of your winter meal rotation. Don’t just take our word for it—give it a go and share your creation. Your new favorite dish is just a recipe away!

Ingredients

1 large butternut squash
6 oz bacon
1.5 cups Arborio rice
½ white onion
½ cup dry white wine
4-6 cups stock
1 cup shredded Parmesan
salt to taste

Tools

Directions

Cook bacon till crisp. Drain on paper towels and set aside.
Preheat oven to 400 degrees. Peel and chop butternut squash into chunks, discarding the seeds. Spread on a sheet pan and drizzle with olive oil. Add salt to taste. Bake until fork tender about 25-30 minutes.
Meanwhile, heat a medium to large saucepan over medium-high heat. Add butter, and when melted, add the onion, salt to taste. Sauté until softened, approximately 3 minutes. Add rice, and stir for a couple of minutes to brown the rice slightly.
Add the wine, and cook until absorbed, stirring frequently. Then add 1/2 cup of the chicken broth at a time, waiting each time until the broth is absorbed. This will take approximately 20-25 minutes. Add additional salt to taste.
When the broth is absorbed and the rice is soft, remove from heat and add Parmesan cheese to taste. Stir to combine.
Use a food processor to puree the squash, reserving some for garnish. You may need to add a little chicken broth to help it along.
Add the squash to the cooked risotto and stir to combine.
Serve the butternut squash risotto with some reserved squash, the bacon, and some extra Parmesan cheese.

PLEASE BEWARE of fraudulent e-commerce sites using our products, images and content purporting 50% discounts. Look specifically for our logo, current homepage images, and if you have concerns, please call.

SPRING INTO STYLE | Save up to 50% through March 31st

PLEASE BEWARE of fraudulent e-commerce sites using our products, images and content purporting 50% discounts. Look specifically for our logo, current homepage images, and if you have concerns, please call.

SPRING INTO STYLE | Save up to 50% through March 31st

Your cart

Your cart is empty

Bacon Butternut Risotto