Alton Brown Butternut Squash Risotto Recipe

This double-creamy Alton Brown Butternut Squash Risotto is made with steamed squash puree, crispy bacon, and arborio rice, ready in about 80 minutes. The hero moment happens when you fold the mashed squash into the simmering rice, instantly transforming the starch into a velvety, golden sauce that coats every grain. I love how the salty bacon fat balances the natural sweetness of the winter squash perfectly.

Why This Classic Works

Most risotto recipes ask you to roast cubes of squash and toss them in at the end, but Alton Brown’s method is different because it uses the squash as part of the binding sauce. By steaming and mashing the butternut squash before adding it to the rice, you introduce a second layer of creaminess that starch alone can’t achieve. The pectin in the squash works with the amylopectin in the rice to create a texture that is impossibly smooth without being heavy.

The other secret weapon here is the bacon fat foundation. Instead of starting with just butter or oil, you fry bacon first and use the rendered fat to sauté the shallots and toast the rice. This infuses a smoky, savory depth into the grain before a single drop of stock is added, preventing the finished dish from tasting too sweet.

Alton Brown Butternut Squash Risotto Ingredients

• For the Base:
• 1 small butternut squash (about 1.5 to 2 lbs), peeled and cubed
• 4 strips thick-cut bacon, chopped
• 2 tablespoons olive oil (if needed)
• 2 large shallots, minced
• 2 cloves garlic, minced
• For the Risotto:
• 2 cups Arborio rice
• 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 6 to 7 cups chicken stock, kept hot
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• For Finishing:
• 2 tablespoons unsalted butter, cold
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon fresh rosemary or sage, finely chopped

How To Make Alton Brown Butternut Squash Risotto

1. Steam the Squash: Place the cubed butternut squash in a steamer basket over boiling water. Steam for 10 to 15 minutes until completely tender. Transfer to a bowl and mash until smooth. Set aside.
2. Render the Bacon: In a large, heavy-bottomed Dutch oven or skillet, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels, leaving the rendered fat in the pan.
3. Sauté Aromatics: Add the minced shallots to the hot bacon fat (add a splash of olive oil if the pan is dry). Sauté for 3 to 4 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
4. Toast the Rice: Add the Arborio rice to the pan. Stir constantly for 3 to 5 minutes. You are looking for the edges of the rice to turn translucent while the center remains white (the “pearl”), and you should hear a distinct “clicking” sound as the grains hit the pan.
5. Deglaze: Pour in the white wine and stir vigorously. Cook until the liquid has almost completely evaporated and the alcohol smell is gone.
6. Add Stock and Squash: Stir in the mashed butternut squash. Begin adding the hot chicken stock, one ladle (about 1/2 to 3/4 cup) at a time. Stir frequently, waiting until the liquid is almost absorbed before adding the next ladle.
7. Simmer and Stir: Continue this process for 20 to 25 minutes. The rice is done when it is creamy but still has a slight bite (al dente). You may not need all the stock.
8. Finish the Dish: Remove the pan from the heat. Vigorously stir in the cold butter, Parmesan cheese, nutmeg, rosemary, and half of the crispy bacon. Season with salt and pepper to taste. Serve immediately topped with the remaining bacon.

Recipe Tips

• Listen for the Click: When toasting the rice, don’t rush. The “clicking” sound Alton Brown describes indicates the starch is sealing, which prevents the rice from turning into mush later.
• Keep Stock Hot: Always keep your chicken stock at a gentle simmer in a separate pot. Adding cold stock to the hot rice shocks the grain and stops the cooking process, leading to an uneven texture.
• The “La Perla” Check: To check for doneness, bite into a grain of rice. You should see a tiny white speck in the center—this is the “pearl.” If it’s solid white, it’s undercooked; if it’s gone, it’s overcooked.
• Cold Butter Finish: Adding cold (not melted) butter at the very end creates an emulsion called mantecatura, giving the risotto a glossy, professional finish.

What To Serve With Butternut Squash Risotto

Since this dish is rich with bacon and cheese, it pairs beautifully with a sharp, acidic salad. A simple arugula salad with a lemon vinaigrette cuts through the creaminess and refreshes the palate between bites. For a protein, seared scallops or roast chicken are excellent companions that won’t overpower the delicate squash flavor.

How To Store

Risotto is best eaten immediately, as the starch will continue to set as it cools. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or stock and warm gently on the stove; microwaving tends to make the texture rubbery.

FAQs

• Can I use frozen butternut squash? Yes, you can use frozen squash. Thaw it completely and mash it before adding it to the rice; you may not need to steam it if it’s already soft, but ensure it is smooth.
• Is this recipe gluten-free? Yes, this risotto is naturally gluten-free, provided your chicken stock is certified gluten-free.
• Can I make this vegetarian? Absolutely. Omit the bacon and use olive oil for the base, and swap the chicken stock for a vegetable broth.
• What wine works best? Use a dry, crisp white wine like Pinot Grigio or Sauvignon Blanc. Avoid oaky Chardonnays as they can make the dish taste bitter.
• Why is my risotto crunchy? If the rice is crunchy, it needs more liquid and time. Add another ladle of hot stock and keep stirring until the texture softens.

Nutrition

• Calories: 580 kcal
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 950mg
• Total Carbohydrate: 75g
• Protein: 18g