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Baked Butternut Squash Risotto
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Baked butternut squash risotto is everything you want out of comfort food. It’s rich and creamy without any cream and is full of texture with caramelized butternut squash and crispy bacon. The best part? The whole thing gets baked to perfection in the oven – no stirring required!
Serves: 4
  • 2 Slices Thick Bacon chopped
  • 2 Sprigs Fresh Rosemary leaves removed
  • 2 lbs. Butternut Squash peeled, seeded, and diced into bite-sized cubes
  • ½ Teaspoon Salt plus more
  • ½ Teaspoon Black Pepper plus more
  • 1 Shallot thinly sliced
  • 2 Garlic Cloves finely minced
  • 1 ½ Cups Arborio Rice
  • ½ Cup Vermouth
  • 4 -5 Cups Chicken Stock
  • Parmigiano-Reggiano Cheese
  1. Preheat the oven to 375º.
  2. Add the bacon to a dutch oven (at least 4 quart in size) and turn the heat to medium. Allow the bacon to render slowly until it shrinks up and starts crisping. Transfer the bacon to a paper-towel lined plate to drain. Set aside for garnish.
  3. Add the rosemary leaves to the hot bacon fat and sauté until fragrant and the leaves deepen in color. Transfer to the plate with the bacon.
  4. Add half of the butternut squash to the pan and season with half of the salt and pepper. Saute until the squash is tender and golden brown all over, about 5-7 minutes. Transfer the squash to a plate and set aside.
  5. Add the other half of the squash (you can add some olive oil if you need to) and season with the rest of the salt and pepper. Cook the squash until it just begins to caramelize and then add in the shallots and garlic. Saute until fragrant, about 1 minute.
  6. Stir in the rice and allow it to toast for about 2 minutes. Stir in the vermouth and allow it to fully evaporate before pouring in 4 cups of chicken stock. Give it a good stir, cover the pot, and transfer it to the preheated oven.
  7. Cook the risotto for 20-25 minutes or until the risotto has absorbed most of the liquid and is al dente.
  8. Give the risotto a few good stirs, adding liquid if needed. Stir in the reserved squash and taste for seasoning.
  9. Serve the risotto topped with cheese and the reserved bacon and rosemary. Enjoy!