Baked Risotto With Bacon And Butternut Squash

Baked Risotto With Bacon and Butternut Squash is a delicious side dish to make for the Fall Season holidays. It’s easy to make and you can even serve this for a light supper with a side salad. This recipe is adapted from Giada’s Baked Risotto recipe on



  1. In a 4 1/2 quart cast iron saucepan cook the bacon until crisp. Remove from pan, drain on paper towel and then add in the butternut squash. Cook for 4-6 minutes just until tender. Remove from pan and drain on paper towel. Set aside.
  2. Add in the chopped onions into the bacon fat and saute until translucent, about 3-5 minutes. Stir in the arborio rice and cook just a minute or two and then add in the 3 cups of broth and lemon juice. Increase the heat to medium high and bring the mixture to a boil.
  3. Cover the pan and place in a preheated 425 degree and bake for 20-25 minutes.
  4. Remove the pan from oven and place on the stove, add in the bacon and butternut squash and stir until blended.
  5. Taste for seasoning and if necessary you can add in the additional 1/4 cup broth.
  6. Place in large bowl and serve. Add cheese ad desired.

Keywords: easy risotto recipe, bacon and butternut squash risotto, fall side dish, Thanksgiving

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