Risotto is a cozy and creamy Italian rice dish that is so comforting. This butternut squash version is perfect for Fall, and would be a wonderful side dish for your Thanksgiving table.
TIP: To make this dish vegetarian, omit bacon and substitute vegetable stock for chicken stock in Step 4.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
225g
uncooked bacon, chopped
1
small white onion, chopped
1.9L
chicken stock
394g
arborio rice
225g
frozen butternut squash
1/4 teaspoon
dry ground sage
45g
shredded Parmesan cheese
8 ounces
uncooked bacon, chopped
1
small white onion, chopped
8 cups
chicken stock
2 cups
arborio rice
8 ounces
frozen butternut squash
1/4 teaspoon
dry ground sage
1/2 cup
shredded Parmesan cheese
Step 1
Turn dial to SEAR/SAUTÉ, set temperature to HI, and press START/STOP to begin preheating. Allow the unit to preheat for 5 minutes.
Step 2
When preheating is complete, add the bacon to the pot and cook uncovered for 10 minutes, stirring occasionally.
Step 3
Add the onion to the pot and cook uncovered for 5 minutes, stirring occasionally.
Step 4
Add the stock, rice, squash, and sage to the pot. Stir the ingredients until well combined, then cover with the lid.
Step 5
Cook the rice mixture for 35 minutes, stirring occasionally.
Step 6
When cooking is complete, press START/STOP to end cooking. Remove the lid, then add the Parmesan cheese and mix to combine. Allow the risotto to sit, uncovered, for 5 minutes. Serve hot.
Turn dial to SEAR/SAUTÉ, set temperature to HI, and press START/STOP to begin preheating. Allow the unit to preheat for 5 minutes.
225g
uncooked bacon, chopped
1
small white onion, chopped
1.9L
chicken stock
394g
arborio rice
225g
frozen butternut squash
1/4 teaspoon
dry ground sage
45g
shredded Parmesan cheese
8 ounces
uncooked bacon, chopped
1
small white onion, chopped
8 cups
chicken stock
2 cups
arborio rice
8 ounces
frozen butternut squash
1/4 teaspoon
dry ground sage
1/2 cup
shredded Parmesan cheese
Step 2 of 6
When preheating is complete, add the bacon to the pot and cook uncovered for 10 minutes, stirring occasionally.
225g
uncooked bacon, chopped
1
small white onion, chopped
1.9L
chicken stock
394g
arborio rice
225g
frozen butternut squash
1/4 teaspoon
dry ground sage
45g
shredded Parmesan cheese
8 ounces
uncooked bacon, chopped
1
small white onion, chopped
8 cups
chicken stock
2 cups
arborio rice
8 ounces
frozen butternut squash
1/4 teaspoon
dry ground sage
1/2 cup
shredded Parmesan cheese
Step 3 of 6
Add the onion to the pot and cook uncovered for 5 minutes, stirring occasionally.
225g
uncooked bacon, chopped
1
small white onion, chopped
1.9L
chicken stock
394g
arborio rice
225g
frozen butternut squash
1/4 teaspoon
dry ground sage
45g
shredded Parmesan cheese
8 ounces
uncooked bacon, chopped
1
small white onion, chopped
8 cups
chicken stock
2 cups
arborio rice
8 ounces
frozen butternut squash
1/4 teaspoon
dry ground sage
1/2 cup
shredded Parmesan cheese
Step 4 of 6
Add the stock, rice, squash, and sage to the pot. Stir the ingredients until well combined, then cover with the lid.
225g
uncooked bacon, chopped
1
small white onion, chopped
1.9L
chicken stock
394g
arborio rice
225g
frozen butternut squash
1/4 teaspoon
dry ground sage
45g
shredded Parmesan cheese
8 ounces
uncooked bacon, chopped
1
small white onion, chopped
8 cups
chicken stock
2 cups
arborio rice
8 ounces
frozen butternut squash
1/4 teaspoon
dry ground sage
1/2 cup
shredded Parmesan cheese
Step 5 of 6
Cook the rice mixture for 35 minutes, stirring occasionally.
225g
uncooked bacon, chopped
1
small white onion, chopped
1.9L
chicken stock
394g
arborio rice
225g
frozen butternut squash
1/4 teaspoon
dry ground sage
45g
shredded Parmesan cheese
8 ounces
uncooked bacon, chopped
1
small white onion, chopped
8 cups
chicken stock
2 cups
arborio rice
8 ounces
frozen butternut squash
1/4 teaspoon
dry ground sage
1/2 cup
shredded Parmesan cheese
Step 6 of 6
When cooking is complete, press START/STOP to end cooking. Remove the lid, then add the Parmesan cheese and mix to combine. Allow the risotto to sit, uncovered, for 5 minutes. Serve hot.
