Appetizers & Snacks, Dinner, Side Dishes

Butternut Squash and Bacon Risotto

  • Prep 10 mins
  • Total 1 hour
  • Easy
  • Serves 4

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.


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 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.