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BUTTERNUT SQUASH RISOTTO

Active Time : 40 minutes
Total Time : 40 minutes
Serves : 4 servings
INGREDIENTS
  • 3 cups chicken broth
  • 4 ounces bacon chopped
  • 1/2 cup chopped onion
  • 1 teaspoon chopped garlic
  • 1 cup Arborio rice
  • 2 cups cubed butternut squash
  • 1/2 cup dry white wine or chicken broth
  • 1/2 cup fancy shredded Italian style Parmesan cheese
  • 1 tablespoon chopped fresh thyme
DIRECTIONS

In small saucepan over medium-high heat, bring chicken broth to a simmer; reduce heat to keep warm.

In large saucepan, sauté bacon over medium-high heat until crisp; remove with slotted spoon to paper towels; set aside. Drain off bacon drippings.

Add onions and garlic to pan sauté 2-3 minutes or until onions are softened. Add rice; sauté 1 minute. Stir in squash and wine; continue sautéing until liquid is absorbed. Add 1 cup of warm broth; reduce heat to a simmer.

Simmer, stirring frequently, until liquid is absorbed. Continue process adding ½ cup broth at a time until all liquid is absorbed (about 15-20 minutes). Remove from heat; stir in bacon, cheese and thyme. Salt and pepper to taste.