Indulge your taste buds with a delightful twist on a classic Italian dish—Butternut Squash Risotto with Bacon Maple Sage! This creamy, savory risotto combines the earthy sweetness of butternut squash with the irresistible crunch of crispy bacon, all elevated by a hint of maple and aromatic sage. Perfect for cozy dinners or impressing guests, this recipe is a culinary adventure that promises to warm your heart and satisfy your cravings. Ready to elevate your cooking game? Dive into this mouthwatering recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup butternut squash, diced
- 4 slices bacon, chopped
- 1/2 cup onion, diced
- 1/2 cup grated Parmesan cheese
- 2 tbsp maple syrup
- 1 tsp sage, dried or fresh
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing butternut squash into small, uniform cubes, finely chopping onions, and measuring out all other ingredients precisely.
- In a large skillet, cook chopped bacon over medium heat until crispy and golden brown. Remove bacon with a slotted spoon and set aside, reserving bacon fat in the pan.
- In the same skillet with bacon fat, sauté diced onions until translucent and soft, approximately 3-4 minutes.
- Add diced butternut squash to the onions and cook for 5 minutes, stirring occasionally to ensure even cooking and slight caramelization.
- Add Arborio rice to the skillet and toast for 2 minutes, stirring constantly to coat the rice in the fat and prevent burning.
- Begin adding warm chicken or vegetable broth one ladleful at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next, which helps release the rice's natural starches.
- Continue adding broth and stirring for approximately 18-20 minutes, until rice is creamy and al dente with a slight resistance when bitten.
- Stir in maple syrup, dried or fresh sage, salt, and pepper during the final 3 minutes of cooking.
- Remove from heat and fold in grated Parmesan cheese, creating a creamy and rich texture.
- Garnish with reserved crispy bacon pieces and additional fresh sage leaves if desired. Serve immediately while hot and creamy.
Tips
- Prep Ahead: To save time, chop your butternut squash and onions in advance. This way, you can focus on the cooking process without interruptions.
- Use Warm Broth: Always keep your chicken or vegetable broth warm on the stove. This helps maintain the cooking temperature of the risotto and allows the rice to absorb the liquid more effectively.
- Stir Constantly: Stirring the risotto continuously while adding the broth helps release the starches from the Arborio rice, creating that signature creamy texture. Don’t rush this step!
- Taste as You Go: Risotto is all about achieving the perfect balance of flavors. Taste your dish as you cook, adjusting the salt, pepper, and maple syrup to suit your preference.
- Finish with Fresh Ingredients: For an extra burst of flavor, consider garnishing your risotto with fresh sage leaves or a sprinkle of additional Parmesan cheese just before serving.
- Serve Immediately: Risotto is best enjoyed fresh and hot. Plan to serve it right after cooking for the creamiest, most delicious experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 25mg
