Butternut Squash and Bacon Risotto
Risotto is a cozy and creamy Italian rice dish that is so comforting. This butternut squash version is perfect for Fall, and would be a wonderful side dish for your Thanksgiving table.
TIP:To make this dish vegetarian, omit bacon and substitute vegetable stock for chicken stock in Step 4.
- Contains Dairy
Prepared with
Ingredients
- 8 ounces uncooked bacon, chopped
- 1 small white onion, chopped
- 8 cups chicken stock
- 2 cups arborio rice
- 8 ounces frozen butternut squash
- 1/4 teaspoon dry ground sage
- 1/2 cup shredded Parmesan cheese
Instructions
Step 1
Turn dial to SEAR/SAUTÉ, set temperature to HI, and press START/STOP to begin preheating. Allow the unit to preheat for 5 minutes.
Step 2
When preheating is complete, add the bacon to the pot and cook uncovered for 10 minutes, stirring occasionally.
Step 3
Add the onion to the pot and cook uncovered for 5 minutes, stirring occasionally.
Step 4
Add the stock, rice, squash, and sage to the pot. Stir the ingredients until well combined, then cover with the lid.
Step 5
Cook the rice mixture for 35 minutes, stirring occasionally.
Step 6
When cooking is complete, press START/STOP to end cooking. Remove the lid, then add the Parmesan cheese and mix to combine. Allow the risotto to sit, uncovered, for 5 minutes. Serve hot.