Description
Creamy, rich, satisfying, and perfect for an evening at home.
Ingredients
Scale
- 1 butternut squash, peeled and cut into dice
- Olive oil
- Salt & Pepper
- Grated whole nutmeg
- 2–3 Tbsp honey
- 4 c chicken stock
- 2 c water
- 1 large pinch saffron (or 1 capsule, if you purchase it that way)
- 1 pound bacon, baked and crispy
- 1–2 chicken breasts, cooked and chopped (deli chicken works well, or planned leftovers)
- 1 large onion, finely chopped
- 3 carrots, diced
- 1 package baby bellas, chopped
- 4–6 cloves garlic, minced
- 1 1/2 c Arborio rice
- 2/3 c white wine
- 3 Tbsp butter
- 3/4 c grated parmesan cheese
Instructions
- Preheat oven to 400 degrees. Make a single layer of bacon on a baking sheet lined with parchment paper and bake for 25 minutes, or until crispy.
- Place diced squash on a baking sheet lined with parchment paper, dress with 2-3 Tbsp olive oil, salt, pepper, a generous grating of nutmeg, and the honey. Roast until tender, about 20 minutes
- While bacon and squash are baking, heat stock and water with saffron in a sauce pot. As broth reaches a simmer, turn heat down to keep warm.
- In a separate large pot, heat 3 Tbsp olive oil and sauté onion, carrots, and mushrooms about 5 minutes. Add in rice and garlic to toast, making sure garlic doesn’t scorch (another 2-3 minutes)
- Stir in the wine to deglaze the pan. Add a few ladles of stock at a time, stirring vigorously with each addition to build a starchy, creamy quality.
- The rice takes 20 minutes from the first addition of liquid to cook, beating with a spoon each addition, but will still be somewhat soupy (it thickens up as it stands)
- Remove bacon and squash from oven. Drain bacon on paper towels, then crumble. Fork-mash the squash. Add squash, bacon, shredded chicken, grated parmesan, and butter to the risotto, stirring well to combine. Heat thru, and serve with an additional grating of parmesan.
Notes
Leftovers freeze and reheat very well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
