1 butternut squash, peeled, seeded, cut into 1/4-inch pieces
3/4 cup uncooked Arborio rice
3-1/2 cups chicken broth
Freshly grated Parmesan (optional)
1. Cook bacon in 3-qt. saucepan on medium heat until brown and crisp. Remove and drain on paper towels; crumble; set aside. Reserve 1 Tbsp. bacon fat in pan. Sauté onion on medium heat 6 to 8 minutes or until soft. Stir in squash and rice. Cook 1 minute.
2. Meanwhile, heat broth in saucepan on medium heat to a boil; reduce heat to medium-low. Keep broth at a simmer.
3. Stir 1 cup hot broth into rice mixture, stirring constantly, until absorbed. Keep rice mixture at a simmer. Add hot broth in 1/2 cup portions, stirring constantly, until absorbed. Continue until all broth is added, about 20 minutes.
4. Divide risotto evenly among 4 plates. Sprinkle with bacon and Parmesan before serving.
Nutritional information per serving: Calories 288; Total Fat 10g;
Saturated Fat 3g; Trans Fat 0g; Cholesterol 19mg; Sodium 1026mg;
Total Carbohydrate 42g; Dietary Fiber 3g; Total Sugars 4g; Protein 7g