Servings: 4 as a main course, or 6 as a starter.
Though what we commonly think of as comfort food is often slow-cooked, it doesn’t have to be that way. This dish is what we like to call weeknight comfort food: a full-bodied squash risotto with crumbled bacon and flavor-boosting sage.
If serving as a starter, follow up the risotto with chicken or pork. Try Pork Chops with Maple-Ginger Pan Sauce.
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I followed the recipe instructions to a T, and they were spot on.The texture was perfect. I did not drain any bacon fat. I didn't add salt, That being said, I feel the taste was lacking a "kick" of some sort, but I don't know what that would be. Some say the parmigiano reggiano overpowered the dish. I didn't think so.
This is a regular in our dinner rotation, tons of flavor, warm and comforting.Five stars just isn't enough for this recipe!
Maybe it's just that the older I get, the higher flavor I need. I found this risotto okay, but not my favorite of all the risotto dishes I make (e.g., red pepper risotto, asparagus and mushroom risotto, and others). This one would make a decent side dish, but not a main dish, which is how I usually serve risotto for the two of us, with perhaps some marinated, grilled shrimp on top. I made this as directed, except that I got rid of some of the bacon grease before adding the other ingredients; to be fair, maybe that's why I didn't like it as well as the other reviewers.
I had my doubts while cooking this but it turned out to be fabulous. It does take a lot more broth than called for. I used about half the bacon grease. 3 cups of squash and next time I might add a little more. 1/2 cup of shallots and only 1/4 cup of cheese. I also roasted the squash tossed with a little olive oil at 400 for 20 minutes and added it when almost half way through the rice cooking time. A really great recipe.
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