This harvest risotto is not only delicious, but will fill your belly with comforting goodness especially on a cold fall day. Bacon, butternut squash and arborio rice is a hearty meal in itself.
Risotto can seem like a daunting dish to make, but it really is not. It’s more of babysitting the rice than anything. Any risotto can be made with few ingredients and still pack a punch of flavor. Be mindful of the rice used for risotto though. Arborio rice, which is an Italian rounded short grain rice, that is high in natural starch. This allows it to become creamier and chewier than other varieties of rice.
Risotto is so rich and hearty it really can stand alone as a meal, like my Springtime Ham and Pea version.
The Method Of Harvest Risotto
- vegetable stock
- water (if needed)
- butternut squash
- arborio rice
- real maple syrup
- parmesan cheese
First brown the bacon. Add in the squash and onion and cook until translucent. Next cook the garlic for just a minute. Add in the rice so it can toast. Slowly add stock until the rice is cooked, about 25 minutes. Stir in some real maple syrup, a dash of cayenne and add the cheese!
tips for success:
Cutting the meat and veggies into a small dice. This will will help them to cook through.
Try a different type of squash. Acorn, Honeynut or even Pumpkin would be great substitutions.
This can be made into a vegetarian dish by omitting the bacon or even a vegan dish by using a cheese substitute.
If you make my Harvest Risotto and love it, I would love for you to come back and give it 5 stars!
This Harvest Risottoe is made with fresh seasonal ingredients!
- braiser or heavy bottomed dutch oven
- 4 cups vegetable stock
- water (if needed)
- 1/3 lb. bacon (diced)
- 1 small onion (diced)
- 1 garlic clove (minced)
- 1 small butternut squash (peeled & diced or 8 oz. pre-cut)
- 1 1/2 cups arborio rice
- 1 teaspoon real maple syrup
- pinch of cayenne
- 1/2-1 cup parmesan cheese
- Heat stock until warmed.
- Cook bacon over medium heat until crisp. Add onion and squash, cooking until onion is translucent. Add garlic and cook for an additional minute.
- Add rice and toast.
- Turn up heat and start ladling in stock. Let the stock get completely absorbed before pouring in the next ladle full. This is a process. If you feel it is not quite ready with the 4 cups of stock you can ladle in water.
- Once the rice is cooked through add in the maple syrup and cayenne.
- Remove from heat and stir in your cheese.
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