Squash Risotto with Bacon & Leeks
Creamy butternut squash risotto with bacon and leeks, perfect for feeding a crowd. Easy to make and oh-so comforting.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Ladle
- Wooden spoon
- Measuring cup
- Measuring spoon
- Grater
- Serving bowl
Ingredients
- 2 tablespoons olive oil
- 3/4 pound diced butternut or acorn squash
- 2 ounces smoked bacon or pancetta, diced
- 2 leeks, diced whites and pale green parts only
- 3 sprigs fresh marjoram
- 1 1/2 cups arborio rice
- 1 cup white wine
- 5 (approximately) cups chicken stock, preferably homemade
- 1/2 cup of the best-aged pecorino Romano you can get your hands on, grated
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