Ingredients
- 3 thick slices applewood smoked bacon, cut crosswise into matchstick- size strips
- 1 large sweet onion, diced
- 1/2 small butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes
- 4 cloves garlic, finely chopped or crushed
- 1 teaspoon minced ginger root
- 5 cups chicken broth or stock
- 1/2 cup dry white wine or broth
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 cups arborio rice
- 2 cups shredded roasted duck or chicken, optional
- 1/2 cup finely grated aged cheese, such as manchego, smoked aged gouda, Parmesan
- 2 tablespoons chopped fresh chives or parsley or a combination
Preparation
Step 1
Place bacon in a Dutch oven; cook until the fat is rendered and the strips are crisp, 7 minutes. Remove the bacon with a slotted spoon to drain on paper towels. Add the onion and squash to the bacon fat; cook, stirring often, until tender, about 8 minutes. Stir in the garlic and ginger; cook 1 minute.
Meanwhile, heat the broth, wine, salt and pepper in a saucepan to a simmer. Stir rice into squash mixture; cook, stirring, over medium heat to coat the grains of rice with the fat, 1 minute. Stir in 2 cups of the broth mixture; cook over medium-high heat until the broth comes to a simmer. Reduce heat to keep the broth at a gentle simmer. Cook, stirring often, until most of the liquid has been absorbed, about 8 minutes. Add another 1/2 cup of the broth. Simmer gently, stirring until it is absorbed, 5 minutes. Continue simmering and adding broth, 1/2 cup at a time, until the rice is just tender but not hard in the interior, 12-15 minutes.
Stir in the shredded duck or chicken, cheese and chives. Serve in wide bowls; sprinkle each serving with the bacon and more cheese, if desired.