Bacon Squash Risotto

What is perfection in a bowl? Salty bacon, creamy risotto and sweet butternut squash. This recipe has a short ingredient list, but it definitely isn't short on flavor! This was a perfect meal for two using up a leftover half of butternut squash and finishing up the bacon in the fridge. It's a fantastic post-Thanksgiving treat when you're tired of turkey :)

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.