Butternut Squash And Bacon Risotto

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This risotto is very flavourful with the squash and bacon. Other winter squash varieties, hubbard, acorn, turban, can be substituted if you like.

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Steps

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Preheat oven to 375f spread the nuts on a baking sheet and toast until lightly browned and fragrant , 5 to 7 minutes.

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Remove from the oven and let cool.

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Chop coarsely and set aside.

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Peel the squash and cut lengthwise into 8 wedges.

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Scoop out the seeds and discard , then cut crosswise into thin slices.

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In a large frying pan over medium heat , warm 1 1 / 2 tbs of the olive oil.

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Add the squash , cover and cook , turning occasionally , until almost tender , 7 to 10 minutes.

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Season to taste with salt and pepper and set aside.

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In a saucepan , combine the water and stock and bring to a gentle simmer over medium heat.

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In another large saucepan over medium heat , warm the remaining 3 tbs olive oil.

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Add the bacon and onion and saut until the onion is soft , about 10 minutes.

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Add the thyme , sage , rosemary and rice and cook , stirring constantly , until the rice is translucent around the edges , about 2 to 3 minutes.

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Add approximately 1 / 2 cup of the simmering stock mixture and st.

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Ingredients

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hazelnuts, butternut squash, olive oil, salt & freshly ground black pepper, chicken stock, water, bacon, yellow onion, fresh thyme, fresh sage, fresh rosemary, arborio rice, parmesan cheese