Butternut, Pecorino Cheese & Crispy Bacon Risotto

Name: Butternut, Pecorino Cheese & Crispy Bacon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 liter Chicken Stock And/Or White Wine (We Like To Use Equal Amounts Of Each), Up To 1/2 Liter More As Needed; 660 grams Butternut Squash, Peeled And Diced; Virgin Olive Oil; 2 whole Onions, Thinly Sliced; 270 grams Risotto Rice; Fleur De Sel And Black Pepper; Nutmeg And Cinnamon, To Taste; 3 sprigs Rosemary, Plus More For Garnish; 25 grams Salted Butter, Diced And Cold; 45 grams Pecorino Cheese, Grated, Plus More For Garnish; 8 Thin Slices Streaky Bacon; Toasted Pumpkin Seeds, For Garnish

Servings: persons

1 liter Chicken Stock And/Or White Wine (We Like To Use Equal Amounts Of Each), Up To 1/2 Liter More As Needed
660 grams Butternut Squash, Peeled And Diced
Virgin Olive Oil
2 whole Onions, Thinly Sliced
270 grams Risotto Rice
Fleur De Sel And Black Pepper
Nutmeg And Cinnamon, To Taste
3 sprigs Rosemary, Plus More For Garnish
25 grams Salted Butter, Diced And Cold
45 grams Pecorino Cheese, Grated, Plus More For Garnish
8 Thin Slices Streaky Bacon
Toasted Pumpkin Seeds, For Garnish

1
Place stock in a pot under low heat and keep warm.
2
(If using a combination of stock and wine, keep wine at room temperaturedo not heat.)
3
Blanch the peeled and diced squash by cooking in salted boiling water for approximately 4 minutes, then immediately cooling it in a bowl of iced water.
4
Once cold, drain and reserve.
5
Heat a casserole with olive oil and add thinly sliced onions.
6
Cook until tender and slightly golden.
7
Add rice and stir with a wooden spoon for a couple of minutes until it turns translucent.
8
Pour a small quantity of hot stock or room-temperature white wine.
9
Stir frequently to make sure rice doesnt stick to the bottom of the pan.
10
Once liquid has completely evaporated, add a ladleful of stock/wine.
11
Season with salt, a sprinkle of nutmeg and cinnamon, and throw in rosemary sprigs as well as half of the squash.
12
Continue adding liquid gradually and stirring frequently for about 18 minutes (or a little less depending on the rice).
13
About 58 minutes before rice is ready, add the rest of the squash.
14
Check the consistency of the risotto (should be slightly liquid but the grains of rice should be firm) and turn off heat.
15
Depending on how loose you like it, you can add a little more stock/wine.
16
Off heat, add diced butter, grated Pecorino, and stir vigorously for about 1 minute.
17
This step is called mantecare.
18
It comes from the word manteca which in Italian means butter and will give the risotto its final creamy consistency.
19
Cover.
20
While the risotto rests for a couple of minutes, in a very hot pan without any oil added, sear the slices of streaky bacon until colored on each side.
21
Serve risotto in soup plates or bowls, adding the grilled bacon, a few toasted pumpkin seeds, freshly grated Pecorino and a rosemary sprig.

3036

kcal

Calories

237

Fat

Carbs

161

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 liter Chicken Stock And/Or White Wine (We Like To Use Equal Amounts Of Each), Up To 1/2 Liter More As Needed, 660 grams Butternut Squash, Peeled And Diced, Virgin Olive Oil, 2 whole Onions, Thinly Sliced, and more.

Yes, Butternut, Pecorino Cheese & Crispy Bacon Risotto falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!