A bowl of creamy butternut squash and bacon risotto is comfort food at its finest.
Sweet roasted butternut squash pairs beautifully with salty smoked bacon in this simple, satisfying risotto. It’s straightforward to prepare, full of autumnal flavour, and always worth a second helping.
Is there anything more comforting than a steaming bowl of risotto? If you usually make oven-baked versions, a little mindful stirring on the hob now and then is a lovely change.
✔️ Why should you try it?
- Creamy, comforting risotto that’s perfect for cooler months.
- Warm, seasonal flavours featuring butternut squash and bacon.
- Easy to make with simple pantry ingredients.
- A family-friendly, one-pot meal that fills and satisfies.
🥘 Ingredients
Butternut squash – peeled, seeds removed and cut into 2cm cubes.
Olive oil – for drizzling over the squash before roasting.
Bacon – smoked streaky bacon gives the best flavour; chorizo is a great substitute for a spicier twist.
Butter – salted butter for richness.
Onion – 1 small onion, finely chopped (or 2 shallots).
Garlic – 2 cloves, peeled and finely chopped.
Thyme – fresh or dried.
Risotto rice – Arborio is common; Carnaroli works well too.
White wine – a dry white wine you’d enjoy drinking.
Stock – chicken stock (or vegetable stock if preferred).
Parmesan – freshly grated for finishing; Grana Padano is an acceptable alternative.
Parsley – chopped, optional for garnish.
Salt and pepper – to taste.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found below.
1. Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Toss the butternut squash cubes with a little olive oil, spread on a baking tray or dish, and roast for about 20 minutes until tender and lightly caramelised.
2. While the squash roasts, heat the butter in a heavy-based pan or casserole. Gently fry the onion, garlic and thyme over medium heat for 4–5 minutes, until softened but not browned.
3. Add the chopped smoked streaky bacon and cook until it releases some fat and changes colour.
4. Stir in the risotto rice so each grain is coated in butter. Pour in the white wine and cook for a minute until most of the alcohol has evaporated.
5. Add the warm stock a ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue for 15–20 minutes until the rice is tender with a slight bite.
6. Fold the roasted butternut squash into the risotto and season with salt and pepper.
7. Remove from the heat, stir through the grated Parmesan, and serve in bowls. Scatter with chopped parsley if you like.
Top Tips
- Add stock slowly and let the rice absorb each ladleful to achieve a silky, creamy texture.
- Stir frequently to prevent sticking—risotto benefits from attention.
- Cook until the rice is tender but still al dente; avoid overcooking to prevent mushiness.
🍴 Serving suggestions
This risotto is lovely on its own with extra grated Parmesan. Serve with crusty bread such as garlic bread or a simple focaccia to round out the meal. Roasted tenderstem broccoli or air-fried asparagus make easy vegetable sides.
📖 Variations
- Swap bacon for chorizo for a smoky, spicy variation.
- Use pumpkin or sweet potato instead of butternut squash for a seasonal twist.
- Replace thyme with sage for a different herb profile.
- Stir in a little goat’s cheese at the end for extra creaminess and tang.
- Add frozen peas near the end of cooking for more veg—stir them in with a few ladles of stock remaining.
- Mix through a spoonful of green pesto for a flavour lift.
- Top with toasted pecans for a crunchy finish.
🥡 Storage
Store: Risotto is best eaten fresh, but leftovers keep in the fridge for up to 3 days.
Reheat: Gently reheat in the microwave or on the hob, adding a few tablespoons of water or stock to restore creaminess.
Freeze: Freezing is possible but the texture may change; thaw and reheat slowly with extra liquid if needed.
❓ FAQs
Trim off the stem, then use a sharp knife to cut away the skin. A sturdy vegetable peeler may struggle with the tough skin, so a knife is often easier.
The skin is edible and softens when roasted, but many prefer to peel and cube the squash before roasting for easier mixing into risotto. You can microwave the whole squash for 2–3 minutes first to soften the skin if that helps.
Roasted butternut squash is slightly sweet, nutty and earthy with a soft texture similar to roasted sweet potato.
😋 Related recipes
More risotto ideas to try.
- Chicken and chorizo risotto
- Salmon and prawn risotto
- Broccoli and wild garlic risotto
- Asparagus, pea and bacon risotto
- Slow cooker risotto
Tried it? Let me know what you think and rate it below. Tag @effortlessf00d on Instagram—I’d love to see your photos. Subscribe for more recipes.
Recipe
Butternut Squash and Bacon Risotto
Equipment
- Kitchen scales
- Chopping board
- Knife
- Shallow casserole or heavy-based pan
- Wooden spoon
- Measuring jug
- Cheese grater
Ingredients
- 1 butternut squash, peeled, seeds removed and cut into 2cm chunks
- 1 tablespoon olive oil
- 25 g butter
- 1 onion, finely chopped
- 2 garlic cloves, peeled and finely chopped
- 2 teaspoon dried thyme (or fresh)
- 6 streaky bacon rashers, chopped
- 125 ml white wine
- 250 g risotto rice (Arborio or Carnaroli)
- 750 ml stock (chicken or vegetable)
- 50 g Parmesan, finely grated
- 2 tablespoon parsley, chopped (optional)
- Salt and pepper
Instructions
- Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Toss the butternut squash with olive oil and roast for 20 minutes until tender.
- Heat the butter in a heavy-bottomed pan. Gently fry the onion, garlic and thyme for 4–5 minutes until softened.
- Add the chopped bacon and cook until it changes colour and releases flavour.
- Stir in the risotto rice to coat the grains, then pour in the white wine and cook for about a minute.
- Add warm stock a ladleful at a time, stirring frequently and allowing each addition to be absorbed. Continue for 15–20 minutes until the rice is tender but still slightly firm.
- Fold the roasted butternut squash into the risotto. Season with salt and pepper.
- Stir through the grated Parmesan, then serve garnished with chopped parsley if desired.
Notes
Nutrition: Nutritional values are approximate and calculated using online tools. Actual values may vary depending on ingredients and portions.
Nutritional Information (Approximate)
Carbohydrates: 80 g |
Protein: 12 g |
Fat: 12 g |
Saturated Fat: 4 g |
Sodium: 965 mg |
Fiber: 6 g |
Sugar: 7 g