Chef Tee’s Butternut Squash Risotto with Bacon
Serves 4 to 6
Prep time: 5 minutes; cooking time: 25-to-30 minutes

  • 2 Tbsps. canola oil
  • ¼ cup shallots, sliced
  • 1 ½ cups butternut squash, diced
  • 1 ½ cups Arborio rice
  • 4-to-5 cups chicken or favorite stock (can substitute water)
  • Salt & Pepper to taste
  • 1 Tbsp. parsley, roughly chopped
  • Garnish — shredded Parmesan cheese, crispy bacon pieces


  1. In large skillet, heat oil over medium heat; add shallots, squash; cook until starts to sizzle; stir in rice.
  2. Carefully stir in 1 cup stock; cook over medium-high heat while constantly stirring until liquid is nearly absorbed.
  3. Carefully stir in 1 cup stock; lower heat to simmer; cook while stirring frequently until liquid is nearly absorbed.
  4. Salt & Pepper to taste; repeat step 3 as many times as necessary until rice is creamy, tender (not mushy, rice should have a bit of a bite); remove from heat.
  5. Stir in parsley; garnish w/cheese, bacon.