Baked Butternut Squash Risotto with Bacon
An easy butternut squash risotto that bakes in the oven and doesn't require constant stirring. This one-dish dinner recipe is strewn with smoky chunks of crisp bacon, roasted butternut squash cubes, and leafy green kale combined with cheesy short grain rice.
Ingredients
- 4 cups peeled and diced butternut squash (fresh or frozen) cut into 1-inch chunks
- Kosher salt
- Freshly ground black pepper
- 6 ounces (170 g) thick-cut bacon sliced into 1-inch pieces (I recommend applewood-smoked)
- 2 tablespoons (30 g) butter
- 1 tablespoon (15 ml) extra-virgin olive oil
- ½ cup finely chopped shallot or yellow onion
- 1 cup (190 g) arborio rice
- ¼ cup (60 ml) dry white wine such as pinot grigio or sauvignon blanc
- 4 cups (1 l) chicken broth or vegetable broth
- ½ teaspoon chopped fresh thyme or 1 teaspoon dried
- 1 small Parmesan cheese rind optional
- 4 cups chopped kale or spinach
- ½ cup freshly grated Parmesan cheese plus more for serving
Instructions
- Position one oven rack in the center and another rack under it. Preheat oven to 400 (200C) degrees.
- Arrange 4 cups peeled and diced butternut squash in one layer on a rimmed baking sheet (you can line with parchment for easier clean up). Sprinkle lightly with salt and grind black pepper over to taste. Scatter 6 ounces thick-cut bacon sliced into 1-inch pieces evenly over the squash.
- Place a large oven-proof saute pan or Dutch oven over medium heat. Add 2 tablespoons butter and 1 tablespoon extra-virgin olive oil. When the butter is melted, stir in ½ cup finely chopped shallot. Cook until it's softened and translucent, about 3 minutes. Stir in 1 cup arborio rice to coat it in the fat, and cook another minute or two, until you hear it start to crackle.
- Pour in ¼ cup dry white wine and let it bubble for 30 seconds, then turn off the heat. Add 4 cups chicken broth½ teaspoon chopped fresh thyme, a Parmesan rind (if you have one) and 1 teaspoon salt. Stir gently.
- Slide the sheet pan on the lower rack of the oven. Carefully set the saute pan on the middle rack (it may be full of liquid). Bake the squash 30-35 minutes, or until it's tender and the bacon is rendered and crisp. Bake the rice about the same amount of time. When it's done, the surface of the rice will look firm. The rice should be tender, with a little bit of liquid unabsorbed at the bottom of the pan.
- Use a slotted spoon or spatula to transfer the squash and bacon to the risotto pan, leaving the excess fat behind. Add 4 cups chopped kale and ½ cup freshly grated Parmesan cheese, stirring gently until everything is evenly mixed and the kale is wilted.
- Serve hot, with additional cheese for each serving.
Video
Notes
- Unlike stovetop risotto that cooks in stages until each addition of liquid is absorbed, you'll see some broth in the bottom pan when the baked rice is done, which is what you want. Once everything gets stirred in to blend and the rice absorbs the stock, it will become the perfect texture.
- Take this dish up a notch with this cheffy touch: Drizzle the risotto with good balsamic vinegar and a pinch of crushed red chili flakes before serving.
- To make this vegetarian, skip the bacon. Toss the squash with 2-3 tablespoons extra virgin olive oil along with the salt and pepper before roasting.
Nutrition
Calories: 354kcalCarbohydrates: 35gProtein: 10gFat: 19gSodium: 966mgFiber: 2gSugar: 3g
