-
1
Preheat oven to 375u00b0F (190u00b0C) Spread the nuts on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes.
-
2
Remove from the oven and let cool.
-
3
Chop coarsely and set aside.
-
4
Peel the squash and cut lengthwise into 8 wedges.
-
5
Scoop out the seeds and discard, then cut crosswise into thin slices.
-
6
In a large frying pan over medium heat, warm 1 1/2 TBS of the olive oil.
-
7
Add the squash, cover and cook, turning occasionally, until almost tender, 7 to 10 minutes.
-
8
Season to taste with salt and pepper and set aside.
-
9
In a saucepan, combine the water and stock and bring to a gentle simmer over medium heat.
-
10
In another large saucepan over medium heat, warm the remaining 3 TBS olive oil.
-
11
Add the bacon and onion and saute until the onion is soft, about 10 minutes.
-
12
Add the thyme, sage, rosemary and rice and cook, stirring constantly, until the rice is translucent around the edges, about 2 to 3 minutes.
-
13
Add approximately 1/2 cup of the simmering stock mixture and stir to scrape the rice from the bottom and sides of the pan.
-
14
When the liquid has been almost completely absorbed, add another 1/2 cup liquid, stirring constantly.
-
15
Continue in this manner, stirring almost continuously and keeping the grains slightly moist at all times, until the rice is firm but tender and the kernels are no longer chalky at the center, 20 to 30 minutes.
-
16
When the risotto is done, stir in another 1/2 cup liquid, the squash, the toasted nuts and half of the Parmesan.
-
17
Season to taste with salt and pepper.
-
18
Transfer to a warmed serving dish and sprinkle with the remaining Parmesan and serve at once.
