Butternut Squash Risotto Recipe

Bahan-bahan (6 porsi)

• 1 medium butternut squash (about 2 1/2 to 3 pounds, peeled and cut into 1/2-inch dice)
• 2 tablespoons extra-virgin olive oil
• ¾ teaspoon kosher salt (divided)
• ½ teaspoon ground black pepper (divided)
• 4 cups unsalted chicken stock
• 2 tablespoons unsalted butter
• 4 strips thick-cut bacon cut into bite sized pieces (4 - 5 ounces)
• ½ cup chopped shallot* about 1 medium
• 2 cloves garlic minced
• 1 cup Arborio rice
• ½ cup dry white wine such as Sauvignon blanc or vermouth or additional chicken stock
• ½ teaspoon dried thyme or 2 teaspoons chopped fresh thyme
• Water as needed
• ½ cup freshly grated Parmesan cheese plus extra for serving
• 1 tablespoon chopped fresh sage