This was a surprisingly easy and delicious risotto recipe. I cooked the rice in the leftover bacon grease, resulting in a yummy smoky and salty contrast to the sweet butternut. The risotto was filling and creamy without the additional of cheese and full of comforting flavor perfect for a chilly day.
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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