Risotto with Roast Squash, Peas, and Bacon
The selection of winter squash at my farmer’s market gives me so much inspiration. One of the beautiful things about winter squash is that they can keep for a while (up to several months depending on the variety). I typically have several types of squash sitting out, just waiting to be eaten.
This recipe came together one cold winter night during quarantine when my freezer was pretty bare and I had to use what was on hand. I had just made scrap stock and when I spied the squash sitting out, the recipe came together immediately. Roasting the squash caramelizes the sugars and concentrates its flavors. I love Hubbard squash for this dish, but butternut or sugar pumpkin would work well too. I didn’t like kabocha because it was too dry and broke dissolved too easily. The green peas add a tremendous amount visually, plus little pops of sweetness. The crisp bacon at the end rounds out the shallots sauteed in the bacon fat. This dish really comes together and is extremely satisfying. By using olive oil instead of bacon this would be a delicious vegetarian (and vegan) meal, paired with a fresh green salad.
Ingredients
4 bacon strips, cut into small pieces
1 lb. winter squash, peeled and seeded, cut into ½” cubes
Extra virgin olive oil
Salt and freshly ground black pepper
½ cup shallots, diced
1 garlic clove, minced
1 cup Arborio or Carnaroli rice
½ cup dry white wine
4 - 5 cups Scrap stock (or other stock of your choice)
½ cup frozen peas
Procedure
In a Dutch oven, render the bacon strips until crispy and much of the fat has melted. Reserve bacon strips and leave the bacon fat in the pot.
Preheat an oven to 425°F. On a baking sheet, toss the squash cubes with the oil, salt, and pepper until fully coated. Roast in the oven until golden brown, stirring occasionally, about 20 – 25 minutes.
Heat the bacon fat over medium heat and add the onion. If needed, add a bit of olive oil. Cook until beginning to soften, about 5 minutes. Add ½ the roast squash, a pinch of salt, and the garlic. Cook for 1-2 minutes more, making sure the garlic does not get any color. Add the rice and stir 1-2 minutes.
Stir in the wine until almost evaporated and then add a cup of the stock. Continue to stir until the liquid is almost absorbed and then continue to add small amounts of stock and stir until the rice is al dente, 20 – 30 minutes.
Add the remaining squash, frozen peas, and more a little more stock. Stir for 1-2 minutes until peas are hot and bright green.
Remove from heat and scatter the bacon pieces on top.
