Butternut Squash and Bacon Risotto Recipe (2024)

This was a big hit. Didn't use 4 cups of water, just covered squash with water. Saved cooking water and augmented with chicken stock which definitely made the risotto tastier, plus used closer to a cup of wine. Also sprinkled with parmesan at the end. Definitely will make again!

I thought this recipe was perfect. We had it as a main dish for a birthday dinner, with a salad and bread. I followed directions exactly, using an immersion blender for blending the water and squash (I added a little water). The only difference was that I used more slivered sage and fried it up in olive oil just before serving to crisp it. The rice was cooked just right in about 18 minutes. Delicious.

Made this dish as directed....
...Not to be put in a food processor because some of the liquid will escape from the bottom of the processor...blender is the appropriate tool here.
....Not very tasty unless one adds (not sage) but thyme and quite a bit of it. To kick it up a bit I also added some raw honey and more dry white wine.
...Took much longer to have the rice be al dente but that was fine...just should be noted in the recipe.

We liked this a lot. I cooked all the bacon at once, then crumbled it after cooking. Much easier than trying to chop it raw. Added it all at the end. Also, I took the easy way out with butternut squash and used TJ's cut up squash. A 12 oz bag made half a recipe, just right for two.

Instead of white wine I used apple cider to add an element of autumnal flavors. Topped also with some apples sautéed in butter and fresh sage. Adds a great depth of fall flavors! And uses up some apples from all the fall apple picking too :)

Made a bunch of modifications to make it more flavorful. Was very happy with the end result. -subbed 2 cups low sodium chicken stock for water. -then when I saw it looked like it needed more liquid toward the end I added more water (seasoned with a bouillon cube)-added some scallions because I had them on hand-added Thyme -added Parmesan at the end -fried the sage for garnish

Delicious with major modifications. After reading the reviews, I did the follow and it was AMAZING. I roasted the squash and bacon for 20 minutes at 350. I sauteed the onions, added the sage and fresh ground nutmeg, garlic, arborio, then wine. Then I added the partially pre-roasted squash, then slowly added 4 cups of chicken stock. At the end I took a potato masher and gently mashed the squash leaving small chunks. Threw in crumbled bacon and parmesan at the end. Chef's kiss.

This is a delicious recipe! Fried the fresh sage in butter and topped with extra bacon. Used vegetable broth instead of water to boil the butternut squash for more flavor. Would definitely make again.

Delicious! Getting the rice fully cooked took quite a bit longer (and needed more liquid), probably as I cooked it 5,000+ feet above sea level.

I enjoy this recipe a lot. It lets the sweetness of the squash shine through and it is a meal all by itself. I learn so much from the changes others adapt, which is another reason to love NYT Cooking.

We loved this !! Used Prosecco instead of white wine and added some peas and parm. Was a huge hit

This recipe was delicious, I added some mushrooms, parmesan, and butternut seeds. Takes time but quite easy.

There is absolutely no need to peel your butternut, I use the peel and it’s wonderful! I have been doing my own version of this recipe for years. Just use leftover butternut soup as cooking liquid. I make mine with one onion, a leek, a stick of celery and a carrot and of course a whole butternut, PEEL et al. I later use the soup leftovers as cooking liquid to make risotto and I don’t make my cooking liquid too liquid. The result is am amazingly creamy risotto!

Delicious, delicious. Only addition we made was sautéed cremini mushrooms, and some cheese garnish (blue for me, parmesan for partner). Would like to try with Faro. The apple idea sounds tasty as well.

I oven-roasted a handful of shallots until crispy on the edges, rough-chopped them, and added them in at the same time as the squash pieces. Tasted good and added an additional visual element.

Excellent recipe. However, try Roasting instead of boiling. I find that the roasted butternut squash has a much more intense flavor, aroma and overall taste. (Same goes for pumpkin soups, etc…) If you’re worried about time… roasting in an AirFryer or Toaster Oven is also great. If you use pancetta, hold the salt as it is saltier than bacon.

Delicious with major modifications. After reading the reviews, I did the follow and it was AMAZING. I roasted the squash and bacon for 20 minutes at 350. I sauteed the onions, added the sage and fresh ground nutmeg, garlic, arborio, then wine. Then I added the partially pre-roasted squash, then slowly added 4 cups of chicken stock. At the end I took a potato masher and gently mashed the squash leaving small chunks. Threw in crumbled bacon and parmesan at the end. Chef's kiss.

Whoever makes risotto in 15 minutes is doing it wrong. Be careful of salt content too, that squash water can sneak up on you.

The creaminess of the risotto was wonderful, the slurry made from the squash made for perfect texture in the finished product. I followed directions exactly, until I added some white pepper and a light touch of Parmesan at the end.

Very tasty dish! I'll make again. Served risotto with grilled salmon, kale salad and green beans. Guests raved more about risotto. I did not use bacon because some guests don't eat pork. I subbed 1 c chopped leek instead of onion - very nice flavor!

Really unspecific instructions and the whole thing got burned. Really just horrible and I wouldn’t feign trying to follow this recipe. Never again.

Used diced pancetta with no bacon on hand. 3/4 cup Chardonnay and extra ground sage. Don’t skip the pepper and salt- I used Fleur de Sel and it was perfect. Topped with Parm Reg for a satisfying, piping hot dinner!