Butternut Squash Risotto with Bacon and Sage Recipe

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Alternative sidedish for the Thanksgiving Day meal.
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  • 4 1/2 cups homemade or canned chicken broth, may need a small amount more
  • 2 tablespoons olive oil
  • 1 tablespoon crushed sage leaves, adjust to taste
  • 4 slices turkey bacon, cut into thirds - regular bacon can be used as well
  • 2 medium shallots, minced or 1 small onion, chopped (approximately 1/4 cup)
  • 2 cups diced butternut squash
  • 1 1/2 cups arborio rice or risotto rice
  • 1/2 cup fresh grated parmigiano reggiano cheese - more if desired
  • salt and pepper to taste
Container: Medium saucepan
10 mins
40 mins
50 mins
  • Heat broth over medium heat, keep warm.
  • Heat oil in medium saucepan.
  • Add sage and bacon.
  • Saute for 5 minutes stirring occasionally - it will become fragrant.
  • Transfer to a paper towel.
  • Add shallots or onion to the pan, stirring until softened, approximately 3-5 minutes. May need to add a small amount of oil to the pan.
  • Add squash and rice and cook, stirring for one minute.
  • Ladle enough broth into squash and rice mixture to just cover the rice.
  • Cook, stirring frequently, until the broth is mostly absorbed.
  • Add more broth and continue steps until the broth is gone and the rice is just tender, approximatly 25 minutes.
  • As the rice cooks it may bubble gently. If you use all the broth before the rice is cooked, add a little more at a time until the rice is done and the liquid is absorbed.
  • Stir in bacon, sage and cheese.
  • Season with salt and pepper.
  • Ganish with sage leaves - optional.
*Cooks Note: If reheating to serve later, you may need to add some water incase it has dried out slightly.
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Butternut Squash Risotto with Bacon and Sage Recipe Reviews

butternut squash risotto with bacon and sage

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"I've been looking for something new and interesting to make for Thanksgiving and this looks like it will be perfect."
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