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.
Fantastic. Thank you for the guidance from the comments:
Slightly decrease amount of cheese
3 cups squash
Increase amount of broth- I used 1.5 qt
Increase amount of bacon if serving as main course (I doubled and it was not over powering at all).
i enjoyed this dish. I bought slab bacon and made lardons in advance instead of sliced bacon. When it was time to add the bacon, i added the lardons, which were very thick and crunchy, providing some wonderful texture, in addition to the smoky taste. My squash cooked, although it took more time and more broth. I added more sage as well. This was a lovely fall/winter dish.
Not sure how people got it done in 25 minutes. For me the squash took a LOT longer. Next time I’ll precook the squash (thanks mafojous). Dish was delecious when it was finally done though.
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.