butternut risotto1As most of you know, Risotto is a popular Italian rice dish, it can be made many different ways, with different spices, grains, meats, vegetables and broths. I love a good risotto just about as much as I love a good pasta dish…which happens to be a lot. There is just something about that creamy, starchy mess that makes me go gaga.

So I decided to make a grain-free version…so I could have it more often.

My garden is bursting with winter squash, onions, leeks, and sage. So naturally, I used what I had.

butternut risotto2

I served this with some of my favorite Pastured Italian Sausage, and I imagine it would be a wonderful side dish with a whole roasted chicken as well. The husband and baby agreed that it was delicious, and it sure did fulfill my craving for good ol’ comfort food.. I will definitely be making this again when the craving hits.

Creamy Pumpkin Sage “Risotto” with Bacon
Serves: 6
Prep time:
Cook time:
Total time:

  • 4 slices bacon, chopped
  • 2 leeks, use only white and light green parts, halved and diced
  • 2 cloves garlic, minced
  • 6 cups winter squash or pumpkin, cut into one inch cubes
  • ½ cup dry white wine
  • 1-2 cups chicken stock, preferably homemade
  • 1 cup full fat canned coconut milk or mascarpone(Italian cream cheese)
  • 4 large sage leaves, chopped finely
  • ½ cup freshly grated parmesan(optional)
  • salt and pepper to taste

  1. In a large pan over medium high heat, add the chopped bacon and fry until crispy. Remove the crispy bacon from the pan, and start cooking the leeks and garlic. While they are cooking, Place the ½ the squash cubes in the food processor and process until the pieces resemble small grains of rice. Repeat with second batch.
  2. Once the leeks and garlic start to brown, add the squash “rice” to the pan along with the white wine. Cook until wine is almost completely evaporated.
  3. Add chicken stock, starting with one cup and adding up to two if needed. Cook for 6 minutes, or until the “rice” starts to soften.
  4. Add the coconut milk, sage leaves and parmesan, and stir for 3-5 minutes or until thickened.
  5. If at this point the risotto doesn’t thicken,(of if you aren’t using the parmesan) you can add 2 tsp arrowroot powder, dissolved in a TBS cold water. This should thicken it up almost instantly.


eat. love. nourish.

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