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Butternut Squash Risotto

Photo: John Autry; Styling: Cindy Barr
Hands-on time 45 mins
Total time 45 mins
Yield Serves 4 (serving size: 1 1/4 cups)
Stirring is especially important to prevent both the rice and squash from sticking to the pan.

Ingredients

  • 3 cups (1/2-inch) cubed peeled butternut squash, divided
  • 3 1/2 cups fat-free, lower-sodium chicken broth
  • 2 cups uncooked Arborio rice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 5 ounces applewood-smoked bacon, cooked and crumbled

Nutrition Information

  • calories 447
  • fat 4.9 g
  • satfat 1.4 g
  • monofat 1.6 g
  • polyfat 0.6 g
  • protein 13.9 g
  • carbohydrate 89.8 g
  • fiber 7.1 g
  • cholesterol 8 mg
  • iron 1.7 mg
  • sodium 583 mg
  • calcium 67 mg

How to Make It

  1. Combine 2 cups squash and 2 1/2 cups water in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Remove pan from heat; let stand 5 minutes. Place mixture in a food processor. Process until smooth. Return mixture to pan. Stir in broth; bring to a simmer. Reserve 1/4 cup squash mixture. Keep pan warm over low heat. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add rice; cook 2 minutes, stirring constantly. Stir in remaining 1 cup squash, 2 1/2 cups squash mixture, and 1/8 teaspoon salt. Cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining squash mixture, 1 cup at a time, stirring until each cup is absorbed before adding the next (about 20 minutes). Remove from heat; stir in reserved 1/4 cup squash mixture. Top with parsley and bacon.