Email to Buny      

Risotto: Butternut Squash Risotto

Source of Recipe

Eating Well, September 1997


List of Ingredients

14 1/2 ounces reduced sodium chicken broth -- defatted
4 cups water
1 teaspoon salt
2 slices bacon -- diced
1 onion -- chopped
1 cup arborio rice
1 small butternut squash -- peeled and diced-3 cups
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon freshly ground black pepper


Recipe

In a medium saucepan, bring chicken broth, water and salt to a simmer. Reduce heat and keep at a bare simmer. Meanwhile, in a Dutch oven or large deep saute pan, cook bacon over low heat until crisp. Remove with a slotted spoon and set aside on a paper towel. Discard rendered fat. Return pan to heat, add onion and cook, stirring, until softened, about 5 minutes. Stir in rice and squash; cook for 1 minute more.

Ladle 1 cup simmering broth into rice mixture and cook, stirring, until most of the liquid has been absorbed, about 1 minute. Continue stirring and adding broth as it is absorbed, 1/2 cup at a time, until squash is tender and mixture is creamy. (Adjust heat as necessary to prevent scorching yet maintain a lively simmer.) Total cooking time will be 20 to 25 minutes. Remove from heat. Stir in 1/4 cup Parmesan, reserved bacon and pepper. Serve hot, passing remaining 1/4 cup Parmesan separately. Makes 6 cups for 4 servings.