Butternut Squash Risotto with Bacon, Maple and Sage
- 1 medium butternut squash peeled, seeded & cubed
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 6 cups vegetable or chicken broth
- 5 slices bacon diced
- 1 large shallot minced
- 2 garlic cloves minced
- 1/4 teaspoon ground nutmeg
- 2 tablespoons fresh minced sage
- 2 cups RiceSelect Arborio rice
- 1 cup dry white wine
- 2 tablespoons pure maple syrup
- 1/4 cup grated Parmesan cheese plus more for garnish
- salt and pepper to taste
Preheat the oven to 375 degrees F.
In a large bowl, toss the butternut squash with one tablespoon olive oil and salt. Spread on a baking sheet and bake for 30 minutes, or until fork-tender. Remove from oven and let cool. Once cool, puree in a blender or food processor.
In a medium saucepan set over low heat, simmer the chicken broth.
In a large stockpot or Dutch oven, cook the bacon over medium heat until crispy, about 10 minutes, being careful not to burn. Remove bacon from pan and drain the bacon fat from pan. Add the remaining tablespoon of olive oil to the pan then add shallots and cook for 5 minutes. Add the garlic and cook for 30 seconds then add the nutmeg and sage. Add the rice and the wine and stir with a wooden spoon until the wine is mostly absorbed. Add 1/2 cup of the chicken broth to the rice mixture and stir until absorbed. Repeat with 1/2 cup at a time until the rice is al-dente, stirring well after each addition. You may or may not use all of the broth. Mix in the squash puree, maple syrup and Parmesan cheese. Season with salt and pepper, to taste. Garnish with additional Parmesan cheese and serve.
Nutrition InformationCalories: 601, Fat: 16g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 1826mg, Potassium: 711mg, Carbohydrates: 93g, Fiber: 5g, Sugar: 11g, Protein: 11g, Vitamin A: 331.8%, Vitamin C: 39.1%, Calcium: 16.1%, Iron: 27.9%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.