I've made this recipe several times, and although a bit time consuming, is always a hit. I do, however, alter the recipe a bit; I saute some of the diced squash when I cook up the bacon, then saute onions and the rice in some of the leftover bacon grease. I don't add the bacon and squash back until the end, and like many reviewers, add some parmesan cheese at the end because it doesn't really feel like risotto without it.
Butternut Squash Risotto
Stirring is especially important to prevent both the rice and squash from sticking to the pan.
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Total: 45 Minutes
- Calories: 447
- Fat: 4.9g
- Saturated fat: 1.4g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 0.6g
- Protein: 13.9g
- Carbohydrate: 89.8g
- Fiber: 7.1g
- Cholesterol: 8mg
- Iron: 1.7mg
- Sodium: 583mg
- Calcium: 67mg
- 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
- 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.
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