Butternut Squash Risotto with Bacon and Caramelized Onions

I love this foods of this season. They are so warm and comforting. Butternut squash is one of my favorites. This dish is one of those comforting meals you can snuggle up on the couch and eat.

Butternut Squash Risotto with Bacon and Caramelized Onions

5 slices of bacon
1 large onion, sliced thin
3 Tbsp extra-virgin olive oil, divided
3 Tbsp butter, divided
6 c chicken stock
2 c water
2 cloves garlic, chopped
1/2 a medium sized butternut squash, peeled and cut into 1/2 inch cubes
1 Tbsp dried thyme
2 c Arboio Rice
salt and pepper
1 cup grated Parmesan

Cook bacon until crispy, set aside on paper towels to drain.
In a pan, heat onions, 1 Tbsp olive oil and 1 Tbsp butter and a pinch of salt over medium low heat. Stir occasionally until onions are caramelized, and soft. (Don't cook too quickly - takes about 30 minutes). Bring stock and water to simmer in a pot then reduce heat to low.
Heat a medium skillet over medium to medium-high heat with extra-virgin olive oil. When oil ripples, add the squash and garlic and soften 2-3 minutes. Add thyme and rice and toast 2 to 3 minutes more. Add 2 cups of liquid and cook it out completely, stirring occasionally, 2 to 3 minutes. Continue ladling in about 2 ladles of liquid in at a time. Stirring often, allow liquids to evaporate each time.
Risotto will take about 20 minutes. Season salt and pepper, to taste. In the last minute of cooking time, stir in the butter in small pieces,  Parmesan, cooked bacon, and caramelized onions. Garnish with a little more Parmesan and fresh parsley (if you have it... I was out).