Friday, February 1, 2008

Bacon, butternut squash and basil baked risotto

Bacon, butternut squash and basil baked risotto

Another one of Donna Hay’s wonderful baked risottos – I think I got a little lazier after I started making risottos this way.


Some of you know that risotto is my favorite food and I don’t need an excuse to make them; but this one was made especially for this Monthly Mingle – an event hosted by the lovely and talented Meeta. This time, the theme is comfort foods and to me nothing is more comforting than risotto. Oh, and my mom’s rice pudding.

I got the recipe from Donna Hay Magazine #33 and changed some of the ingredients – you can’t blame me for being hooked on roasted butternut squash! :)

Bacon, butternut squash and basil baked risotto
adapted from Donna Hay magazine

400g (14oz) butternut squash, chopped
1 tablespoon olive oil
8 slices bacon
40g (1½oz) unsalted butter
¼ cup torn basil leaves
1 ½ cups arborio (or risotto) rice
4 ½ cups (36floz) vegetable stock
1 cup finely grated parmesan cheese
sea salt
freshly ground black pepper
unsalted butter, melted, for drizzling

Preheat the oven to 180ºC/355ºF. Place the butternut squash, oil, salt and pepper in a bowl and toss to coat. Transfer it to a baking sheet and bake for 25 minutes or until golden and tender. Set aside.
Place the bacon on a dish, between paper towel and microwave for 1 ½ minutes or until crisp. Let it cool, then break it into small pieces using your fingertips. Set aside.
Place the rice and stock in a 22x30cm (8½ x12in) 10-cup (80fl) capacity baking dish* and stir to combine. Cover tightly with foil and bake for 40 minutes or until most of the stock is absorbed and the rice is al dente. Add the parmesan, salt, pepper, butternut squash, bacon and basil and stir to combine. Drizzle with butter and serve immediately.

* I used a deep bowl instead – I thought it would be easier to mix the ingredients in it than in a rectangular baking dish

Serves 4


Lydia (The Perfect Pantry) said...

I love love love risotto, but I've never tried making it this way. No stirring! I'll definitely give this a try.

Sarah said...

I've never tried making risotto this way either--and the recipe sounds great! Roasted butternut squash is wonderful this time of year.

Anonymous said...

Oh my heavens, this sounds so delicious and so much less involved!

Lisa said...

Fabulous! What a delightful combination of flavors. I love butternut squash so much. And with bacon? Get out of here!

sarah the baker yoon said...

thanks for your compliments! :)

i didn't think anyone saw my blog. :P what a nice surprise!

and yes the kitchenaid mixer is a beaaauty. i love it! and it makes baking so much easier!

KJ said...

I love risotto. But I have never tried baking one. It is definitely on my must try list.

Manggy said...

Hee! Bacon's making the rounds again :) Looks great, I should definitely be making more risotto!

There's nothing wrong with saving time with new techniques, it gives us more time for each other ;)

Jaime said...

i didn't know you could make risotto like this! you may be my new best friend ;)

this sounds amazing!

test it comm said...

Baking a risotto sounds interesting. The sweet squash would go well with the salty bacon and creamy cheese.

Michelle | Bleeding Espresso said...

Mmm...I wish my OH would like risotto more b/c there are so many different recipes I want to try. Guess I'll just start halving them and go crazy b/c this looks delicious :)

Anonymous said...

I love your blog Patricia, it is so inspiring and a lovely read.

I've always been rather sceptical of baked risottos but yours looks so good I'll just have to try it :)

Anonymous said...

It looks like we're all on a bacon high this days! Your recipe looks great! Nice combination.

Brilynn said...

I love making risotto but have never done a baked one, I'm up for anything with bacon in it though!

Terry at Blue Kitchen said...

Okay, I finally may have to try risotto, Patricia. You got me with the B word--bacon. And then I saw the no-stir cooking and I was hooked. I'm curious, though. Any reason not to just fry the bacon and drain it on paper towels?

pam said...

I love Donna Hay! And I love you for posting this! Baking risotto, what a great idea!

Anonymous said...

Baked risotto... what a great technique. The flavors are also very unique with bacon, butternut squash and basil... all B's! We make an Asian risotto with cauliflower and mushrooms. It's made with sweet sticky rice and also requires no stirring.

T.W. Barritt at Culinary Types said...

This looks luscious, Patricia - you've had such great success with the baked risottos - I'll have to give it a shot as well.

Peabody said...

Well, if there is bacon it has to be good!

lululu said...

Wow, have never tried to bake risotto. It sounds so interesting and delicious.

Lisa said...

I love risotto…but not standing at the stovetop with it. So, I am just thrilled with the idea of a baked version. Thanks for the tip and the wonderful recipe!

LyB said...

I make risotto all the time but I've never tried it baked or with butternut squash, that technique has definite appeal. Now I have an excuse to roast another squash! Thank you!

Sarah said...

I LOVE risotto too! Though you can leave out the bacon in mine. :)

Baking it sounds like a great idea - I'll definitely have to try it!

Valerie Harrison (bellini) said...

Baking the risotto would have those purists cringing in their high heels. I think baking would simplify the whole process and you can get on with other things like making dessert :)..which had to be your second favourite thing :)

Susan from Food Blogga said...

You always make risottos that I just love, Patricia. This one is no exception. Thick, warm, creamy risotto is one of the ultimate comfort foods!

Emily said...

I have to try making risotto like this! You've inspired me.
That combination of flavors sound perfect to me.
I love butternut squash and bacon.

Veron said...

Oh , butternu squash goes so well in risotto! This looks awesome , patricia! I just made a chocolate pudding using risotto rice..It was also divine.

Deborah said...

I have never tried a baked risotto. This sounds comforting, indeed!!

Anonymous said...

You had me at bacon. And this seems so easy, and looks so tasty. And here I am, laboring over my risotto for 45 minutes at a time, like a fool.

I wonder if you could do this in a bigger pan to get a thinner layer of risotto, chill the whole pan down, the cut out individual risotto cakes and fry 'em? I further wonder if I'll do that next weekend!

Madame K said...

I cannot resist any photo or recipe in Donna Hay magazine.

I will try this recipe for sure - I love hands-free cooking!

Anonymous said...

Baked risotto is on my list of to dos that is for sure. This looks simply grand. Funny how our fave comfy foods are risottos. I just posted mine today!

Anonymous said...

Oh this is unfair... I just promised myself that I wouldn't eat bacon so much anymore! And then you post this!! LOL And I *love* butternut squash so much! Thanks, Patricia!!

Gattina Cheung said...

it is a very clever recipe, save me from washing pots and pans :) and most, I love both butternut squash and risotto.

Anonymous said...

yummy dish! i too love butternut squash.

Farhan said...

No more stirring on the stove, yay!

Ngoc said...

Hi Patricia,

Just made this for dinner tonight, and I loved it! Can't wait for the boyfriend to get home so he can try it. :)

Anonymous said...

The combination of butternut squash and bacon sounds sooo good! I have this magazine where she does all the baked risottos...I really must try it soon! :)

Patricia Scarpin said...

Lydia, I love it too, sweetie! You should definitely try it.

Sarah, roasted squash is really good, I agree!

Marianne, thank you for your visit!

Lisa, loads of bacon, dear. :)

Sarah, I'll be visiting you again. :)

KJ, give it a go sometime. :)

Mark, loads of bacon in this house lately, my friend. :)

MrsPresley, I do hope you try it - I'm sure you'll like it!

Kevin, you've said it all. :)

Michelle, my husband doesn't like it either... I usually make half or even 1/4 of recipe.

Hello, Kitchen Goddess! Thank you for your kind words, I really appreciate it!

Zen Chef, bacon makes anything better. :)

Bri, I knew you'd like it, dear!

Terry, it's just to remove some of the fat.

Pam, she's the best, isn't she?

Chuck, all b's, you are right! I took a look at your risotto and it looks delish!

T.W., I have been making lots of baked risottos, they're so easy!

Pea, I agree!

Lu, you should try it.

Lisa, thank you for visiting!

LyB, I hope you like it!

Sarah, no bacon for you, sweetie. :)

Bellini, I don't care what they say - it's easy and tastes great, what else can we ask for? :D

Susan, thank you, my dear friend. It's so gray here today I wish I could eat this again. :)

Emiline, thank you, dear!

Veron, that chocolate pudding sounds heavenly!

Deb, it is very comforting!

Michelle, thank you for stopping by!
That idea sounds so tempting... I know I'd eat a bunch of those risotto cakes!

Karen, her magazine is wonderful, isn't it? I'm a big fan of Donna's.

Meeta, I'm glad you like it, my dear! And your risotto looks so good, I'm hungry!

Hi, sweetie! I'm sorry to tempt you like that. ;)

Gattina, and you can make it for your friends and chat with them while the food is in the oven!

Eliza, me too!

Farhan, so easy!

Ngoc, thank you for your feedback - I'm glad to hear you like it!

Joey, that magazine is full of great baked risottos, isn't it?

Cakespy said...

Clearly I have to give this one a try, it looks easy and wonderful!

Julie said...

That sounds like a delicious combination of flavors Patricia, I love risotto it is such a comforting food.

Anonymous said...

I love all of those things--especially butternut squash risotto. And let's face it--bacon makes everything taste better! :)

Anonymous said...

Patricia, do you buy Donna Hay magazine in São Paulo? I´ve looked for it, but I couldn´t find it.

=) Thanks for visiting me.

Andrea said...

Oven risotto! Now that's a great idea, and it sounds so good with the butternut squash.

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