I made this recipe for butternut squash risotto with bacon & sage a while ago, and it was a big hit with my boyfriend and myself. He has been hinting for a while that he has been wanting me to make up this dish again, so I decided to surprise him and do so. It looked so good that I couldn’t help but take a bite before I took the picture! The risotto really is very good, and it’s made in the slow-cooker so it’s an easy recipe as well. Here is the recipe for you to try:
1 tablespoon olive oil
2 medium onions, chopped
4 strips bacon, chopped
2 tablespoons chopped fresh sage leaves
1 cup uncooked Arborio rice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 cups chicken broth
2 cups peeled and chopped fresh butternut squash
1/4 cup grated Parmesan cheese
- Pour oil into saucepan. Add onions, bacon and sage and cook uncovered 10 minutes, or until onions are tender, stirring occasionally. Stir rice, salt and black pepper into saucepan. Cook uncovered 5 minutes, stirring often. Stir in broth. Cook 10 minutes.
- Transfer to slow-cooker and stir squash. Set to LOW; cover and cook 20 minutes or until rice and squash are tender.
- Stir cheese into slow-cooker. Set to HIGH; cook uncovered 10 minutes or until liquid is absorbed but mixture is creamy, stirring occasionally
If you give this dish a try, please let me know how it turns out for you in the comments! Enjoy!