Creators
Diane Davidson
Description
This Butternut Squash Risotto combines creamy Arborio rice with roasted butternut squash, sweet apples, and crispy maple bacon, enhanced by fragrant sage for a comforting and delicious dish.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Butternut Squash | 2 1/2 lbs | cut into 1” pieces, pre-cut or frozen saves a lot of time |
Apples | 1 | |
Ghee | 1 1/2 tbsp | or duck fat, for roasting squash |
Bacon | 1 package | 8oz package |
Maple Syrup | 3 tbsp | |
Butter | 3 tbsp | or ghee, for onions |
Onion | 1 | medium, small dice |
Garlic | 2 clove | minced |
Arborio Rice | 2 cup | |
Dry White Wine | 1/2 cup | |
Broth | 3 1/2 cup | |
Butter | 4 tbsp | or ghee |
Sage | 6 | leaves |
Salt | 1 tsp | for roasting squash |
Salt | 1 tsp | for rice |
Water | 1 cup | or as needed to purée squash |
PREPARATION
- Preheat oven to 375 °F (190 °C). Toss chopped butternut and apple on a baking sheet with ghee and a big pinch of salt.
- Place bacon in even layer on sheet tray.
- Cook bacon until crispy, about 25 minutes (then drain fat & add maple syrup). Roast butternut 45 minutes, or until tender and brown. Puree in a blender or food processor.
- Turn Instant Pot sauté on, and add the ghee/ butter and onion. Cook until translucent and slightly browned. Add garlic and sauté 30 seconds, until fragrant.
- Add rice and stir until coated with butter/ ghee. Toast for 3-4 minutes.
- Add wine and cook until alcohol burns off, about 2 minutes.
- Add broth and stir well, then seal the Instant Pot and cook on low pressure for 5 minutes.
- While it cooks, heat the remaining butter/ ghee in a skillet and “fry” the sage.
- Open Instant Pot, stir in the squash/apple puree and top with crumbled bacon & sage. Enjoy!!!
Total time: 1 hour