Roasted butternut squash risotto with melty Brie and crispy bacon crumbs tastes like it came straight out of your favourite Italian restaurant 鈥 you know, the one that has the huge shiny glasses of white wine and tiny portions of delicious pasta served on supersized white plates. But it鈥檚 so easy to make at home, and it鈥檚 probably a tenth of the price too! Get your Italian-girl style on and surprise that special person on date night, or make it for a sophisticated Halloween dinner (followed up with these blood-soaked meringue bones for dessert).

Oh and be warned 鈥 those bacon crumbs are so addicting! You鈥檒l want to serve them on pasta, hot dogs and chicken, or just pop 鈥檈m straight in your mouth while you鈥檙e crumbling it up (guilty!). For more ideas on what to do with any extra bacon, check out more bacon recipes here.

Brie, Bacon and Squash Risotto Recipe

Ingredients:

Serves 3

  • 2 cups peeled, deseeded and cubed butternut squash
  • 3 Tablespoons olive oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 rashers bacon
  • 1 red onion, peeled and chopped finely
  • 2 cloves garlic, peeled and crushed
  • 2/3 cup dried arborio rice
  • 1/3 cup white wine
  • 2 1/2 cups hot chicken or vegetable stock
  • juice of half a lemon
  • 1/3 cup shredded Parmesan
  • 3 1/2 ounces of Brie
  • small bunch parsley, chopped
butternut-risotto-with-brie-and-bacon-crumbs-ingredients

Instructions:

  1. Preheat the oven to 375 degrees Fahrenheit. Place the butternut squash on a baking tray and drizzle on two tablespoons of the olive oil. Add the paprika, cumin and a pinch of salt and pepper. Toss to combine, then place in the oven for 20-25 minutes, until the butternut squash is tender. Check once or twice during cooking.
  2. Meanwhile, grill the bacon until crispy, leave to cool and then crumble or slice into small pieces. Chop the Brie into small chunks.
  3. While the squash is cooking, make the risotto. Heat the remaining oil in a large skillet, add the onion and cook for 5 minutes on a medium heat until the onion softens. Add in the garlic, stir and cook for a further minute. Add in the rice and stir until the oil has coated the rice. Add in the wine and stir. Wait for the wine to almost fully absorb (stirring regularly), and then add the hot stock one ladle at a time, ensuring each ladle has almost fully absorbed before adding the next. Stir regularly.
  4. It should take around 20 minutes for all of the stock to absorb and for the rice to cook until al dente. At this point, season to taste with salt, pepper and lemon juice, then stir in the Parmesan.
  5. Dish out into three bowls. Top with the roasted squash, Brie chunks and the crumbled bacon. Sprinkle a little parsley on top and serve with lemon wedges if you like.
butternut-risotto-with-brie-and-bacon-crumbs-step1-collage

Preheat the oven to 375 degrees Fahrenheit. Place the butternut squash on a baking tray and drizzle on two tablespoons of the olive oil. Add the paprika, cumin and a pinch of salt and pepper. Toss to combine, then place in the oven for 20-25 minutes, until the butternut squash is tender. Check once or twice during cooking.

butternut-risotto-with-brie-and-bacon-crumbs-step2

Meanwhile, grill the bacon until crispy, leave to cool and then crumble or slice into small pieces. Chop the Brie into small chunks.

butternut-risotto-with-brie-and-bacon-crumbs-step3-collage

Whilst the squash is cooking, make the risotto. Heat the remaining oil in a large skillet, add the onion and cook for five minutes on a medium heat until the onion softens. Add in the garlic, stir and cook for a further minute. Add in the rice and stir until the oil has coated the rice. Add in the wine and stir. Wait for the wine to almost fully absorb (stirring regularly) and then add the hot stock one ladle at a time, ensuring each ladle has almost fully absorbed before adding the next. Stir regularly. It should take around 20 minutes for all of the stock to absorb and for the rice to cook until al dente. At this point, season to taste with salt, pepper and lemon juice, then stir in the Parmesan.

Brie, Bacon and Squash Risotto Recipe

Dish out into three bowls. Top with the roasted squash, Brie chunks and the crumbled bacon. Sprinkle a little parsley on top and serve with lemon wedges if you like.

Brie, Bacon and Squash Risotto Recipe

Do you have an interesting risotto recipe? We鈥檇 love to hear! Tweet us @BritandCo!