This risotto was made for the restaurant I’m employed at: Frankie Rowland’s Steakhouse in Roanoke, VA. Risotto is an Italian rice dish that can be made into any type of meal you want it to be. Basic risotto is made with risotto rice, chicken stock, and parmesan cheese, but there are so many different ways to favorite it Ex. the cajun risotto, one of my first recipes on this blog! But enough talking, here is the main feature!
- 1 small to medium sized butternut squash, deseeded and chopped into bite-sized pieces.
- 2 Tbsp Cayenne pepper
- 2 Tbsp Cumin
- 2 Tbsp Smoked Paprika
- 1 Tbsp sugar
- 2 Tbsp fresh Rosemary, minced
- 1-quart chicken stock
- Salt and pepper, to taste
- 1lb bag of Risotto or about 4 cups
- 2 cloves of garlic, sliced thin
- 1 shallot, chopped thin
- 1lb bacon, sliced into bite-sized pieces
- Place the butternut squash pieces into a bowl and combine with 1Tbsp of each of the spices, sugar, and oil.
- Toss till all the spices evenly coat the squash.
- Place the butternut squash on a sheet pan and bake at 350 degrees Fahrenheit for 15 min till the squash has become fork tender.
- Set the squash to the side to cool.
- Get a large pot and add the chopped bacon to it and render the bacon on medium heat about 3/4 the way through.
- Once the bacon has been rendered, add the garlic, shallots, and the rest of the spices and combine.
- Add the risotto and stir till evenly coated.
- Once the risotto has been coated, add the chicken stock till about an inch over the risotto and reduce the heat to low.
- Stir the risotto periodically to prevent burning.
- Keep pouring the chicken stock into the pot till it is used up and the risotto has become al dente or to the tooth.
- Once the risotto is done, turn the heat off and add the butternut squash to it, and serve!
This makes a perfect side dish for your family dinner!