Bacon Squash Risotto
1 pound butternut squash, cut into 1-inch cubes
1 tablespoon olive oil
3 slices bacon, diced
1/4 cup red onion, diced
3 cloves garlic, minced
1 cup arborio rice
1/2 cup dry white wine, at room temperature
5-6 cups chicken broth, warm
1 cup shredded parmesan cheese
2 teaspoons fresh thyme, chopped
Salt and pepper to taste
Preheat oven to 400 degrees. Spread out butternut squash over a baking sheet and drizzle with olive oil. Toss to coat. Bake about 30 to 35 minutes and remove. Set aside, keeping warm.
Meanwhile, heat a dutch oven over medium heat. Cook bacon until crisp; remove from pan, reserving drippings.
Add onion and garlic to bacon drippings and saute 2 minutes. Add rice and cook for another 2 minutes, stirring frequently. Pour in wine and stir one minute, until nearly evaporated. Add chicken broth, 1/4 cup at a time, stirring often and pouring in more broth once it has been absorbed. This process should take about 25 minutes.
Remove risotto from heat and stir in parmesan cheese, reserving a few tablespoons for garnishing at the table. Stire in squash, reserved bacon and fresh thyme and season with salt and pepper to taste.