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Risotto with Butternut Squash and Bacon
Ingredients
- 3 slices bacon
- 1 small onion, chopped
- 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)
Directions
- 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
