Butternut Squash Risotto & Apple Crisp

This might be one of the best meals I have ever made.  The flavors were so complex, but really comforting at the same time.  It was the perfect meal to have as the weather starts to cool down.  

Cooked risotto with butternut squash and bacon

Ingredients:

1/2 large butternut squash, peeled and cut into 1/2 inch cubes
6 slices of bacon, cut into small pieces
1 cup arborrio rice
4 cups (might need more)
1 cup grated parmesan cheese
1 small onion, diced finely
1 tablespoon olive oil
Salt and pepper
1/2 cup Marsala wine

Ready to enjoy!

Pre-heat oven to 400 degrees.  While cutting the squash, cook the bacon in a large dutch oven pot over medium heat.  When oven is heated, roast the squash until cooked through and just starting to brown (about 20 minutes, if they are in bigger pieces, then double the length of time).  Once the bacon is crispy, remove with a slotted spoon, but leave behind the fat.  Add the diced onion, season with salt and pepper, and cook for about 10 minutes or until completely softened and starting to caramelize. Add the rice and stir to combine with the onion and fat, stir continuously until rice starts to brown.  Add the marsala and cook until it's reduced to barely any liquid.  Then you're ready to add the stock (have simmering on the stove next to the risotto).  Add in one ladle (about 1/2 cup) of the warmed stock at a time and stir until it's dissolved into the rice.  Continue this until the rice is al dente (about 20 minutes).  Turn off the heat, but leave on the burner, and add the squash, cheese, and bacon.  Serve with extra grated cheese and roasted butternut squash seeds (jury is still out on these in our household, but I know some people love them).  This risotto with some homemade apple crisp for dessert and some sparkling wine is a heck of a meal!

Apple crisp right out of the oven