Risotto with butternut squash, bacon and sage from The Gourmet RD

Risotto with butternut squash, bacon and sage from The Gourmet RD – Wisconsin Whisk

Risotto with butternut squash, bacon and sage

Ingredients:

1. ½ tiny butternut squash, peeled, seeded and diced (about 1 ½ cups)
2. 1 tablespoon Olive oil
3. ½ teaspoon abrasive salt, divided
4. 5-6 cups of unsalted vegetable or chicken broth
5. 1 tablespoon maple syrup
6. ½ teaspoon nutmeg
7. A pinch of cayenne pepper

1. 4 strips of bacon, chopped
2. 4 fresh sage leaves, chopped
3. 1 tiny shallot, chopped
4. 1 ¼ cup arborio rice
5. 1 teaspoon. abrasive salt
6. ¼ teaspoon ground black pepper
7. Shaved parmesan and microgreens to serve

Instructions:

1. Preheat oven to 400 degrees.
2. Place the pumpkin cubes on a greased baking tray and drizzle with olive oil and ¼ teaspoon of salt. Bake for 25-35 minutes until pliable and caramelized around the edges. Transfer the pumpkin to a blender. Add remaining ¼ teaspoon salt, broth, maple syrup, nutmeg and cayenne pepper and puree until very velvety (mixture should be watery). Place the pumpkin sauce in a pot over low heat to keep hot.
3. Fry the bacon pieces in a Dutch oven until crispy. Place on a paper towel to drain. Fry the sage leaves in bacon fat until crispy. Place on a paper towel to droughty. Add the shallot to the bacon fat and stir for 30-60 seconds. Mix arborio rice, salt and black pepper and heat over medium heat.
4. Add a ladle of pumpkin sauce, stirring constantly until the liquid is absorbed, then add another ladle. Continue stirring, add a ladle of pumpkin sauce and wait for the liquid to be absorbed until all the sauce has been used and the rice is al dente. Taste and season if necessary.
5. Serve the risotto with crispy bacon and sage pieces, parmesan cheese and microgreens.