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butternut squash risotto with beef bone broth
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Butternut Squash Beef Broth Risotto

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3 -4 servings

Ingredients

  • 1 medium butternut squash , cut into small cubes and roasted with rosemary
  • 2 T . olive oil
  • 1 shallot , diced
  • 3 cloves garlic , minced
  • 1 c . arborio rice
  • 2 c . broth
  • 1 c . water
  • salt and pepper
  • 2 T . butter
  • 1/8 c . grated parmesan cheese
  • 1/4 c . provolone cheese
  • 2 strips of bacon , cooked
  • fresh rosemary sprigs

Instructions

  • Heat broth and water in a small pan until simmering, and turn off heat.
  • Heat the oil over medium heat.
  • Once oil is hot, place rosemary sprigs in the pan and cook for 2-3 minutes, turning over once.
  • Once rosemary has started to brown, remove from pan and let cool on paper towels.
  • Add shallots and garlic to pan and cook and stir for 1-2 minutes.
  • Add rice, stir, and cook for 2 minutes.
  • Add 1/2 c. broth and cook until dissolved.
  • Turn heat down to a simmer and add broth a 1/2 c. at a time every 3-5 minutes and stir.
  • Once rice is cooked (takes about 25 minutes), add butter, cheese, roasted butternut squash, and some of the rosemary, crushed up.
  • Stir and turn off heat.
  • Serve garnished with additional grated parmesan, crushed up rosemary, and bacon.