Recipe Method

1. Heat a large pot over a medium-low heat.
2. Add the bacon and cook until crispy.
3. Use a slotted spoon to transfer the bacon to a plate lined with a paper towel. 
4. Add the onion to the hot bacon fat and cook for +- 5 minutes until softened. 
5. Add the sage, salt & pepper and cook for 2 minutes.
6. Stir in the rice and allow to toast for a minute, stirring.
7. Pour in the white wine and stir until the rice has absorbed the liquid.
8. Start to ladle the stock into the pot, one ladle at a time, stirring after each addition until the liquid has been absorbed.
9. Continue until you’ve added all the liquid. This should take about 20-25 minutes.
10. Stir in the butter, honey and ½ cup of the parmesan cheese. Once the butter and cheese have melted, add the butternut, hubbard squash and pumpkin.
11. Serve the risotto immediately.
12. Garnish with the crispy bacon, remaining ¼ cup of parmesan and extra black pepper.