And the #Oscar goes to… Roasted butternut squash, bacon and mushroom risotto for the Lead Role in “Sunday Supper”
The flavors in this are insane! Happy Sunday y’all.
This would have to be
one of / if not the best risotto I have ever made. The flavors were rich and smokey thanks to some good quality thick cut bacon and my secret ingredient of pureed roasted carrots added another layer of sweet & creamy goodness.
[Pre-heat] oven to 375F and roast one large roughly chopped carrot, and a med/large butternut squash, diced and tossed with olive oil, salt & pepper & one crushed clove of garlic) for about 30 mins until fork tender. (You’ll want to keep the carrot and the butternut squash on two sides of your roasting pan, so you can separate shortly)
[Blend] the soft roasted carrot chunks with salt, pepper and a little stock in a food processor or blender until smooth.
Reserve the roasted butternut squash on a plate.
[Saute] about 8 slices of thick cut, peppered bacon that’s roughly chopped in a dry pan. Let the bacon get to a crispy point and then scoop onto plate - reserving the bacon fat in pan.
Add 1 small diced red onion & 3 cloves diced garlic into the bacon fat.
Saute until soft. Add a cup or two of sliced mushrooms (we used cremini) and saute for another 3-4 mins.
Add 1.5 cups of Aborio Rice and saute the grains and toss with any residual oil/fat.
Once you can smell the rice becoming slightly fragrant, turn the heat to medium and add a cup of broth.
I used chicken broth but you can definitely use vegetable if you prefer.
[Stir] and fold the rice into the broth until the liquid evaporates. Continue to add the stock to the risotto and stir through until the rice is al dente. (About 20 mins)
I also added the zest & juice of one lemon and my *secret* maybe not so secret ingredient - the pureed roasted carrot.
Stir through half the bacon, some grated parmesan + the roasted butternut squash.
[Serve] heaped into bowls, with a squeeze of lemon juice, some chopped arugula or basil + fresh grated parmesan!