Butternut squash risotto
Summary
| Yield | |
|---|---|
| Prep Time | 30 minutes |
Description
A simple dish that with the help of a good quality turkey bacon will make your children smile without noticing the veggie part at all.
Ingredients
- 1 c arborio rice (risotto rice)
- 3 T olive oil
- 1 T butter
- 6 c chicken broth
- 1 half butternut squash (roasted)
- 4 strips cooked turkey (or real) bacon
- 1⁄2 yellow or white onion
- 1⁄4 t nutmeg
- salt & pepper to taste
- 1⁄2 c parmesan
Instructions
Preheat oven to 350
Roast Squash skin side up for 30 minutes set aside to cool. Cut into small pieces. The same with the bacon.
In sauce pan bring to a boil chicken broth turn down to simmer.
Add olive oil to a large pan and wait till oil is warm, add chopped onion and saute till translucent. Add rice and stir. Wait till rice appears to go from white to almost see through. Add one cup broth and continue to stir till absorbed continue this process till all the broth is used (about 20-25 minutes) add chopped squash and bacon. Turn off heat cover and let stand 5 minutes. Remove lid and add shaved or shredded parmesan. Serve and enjoy!
Notes
Risotto is something that needs to be stirred to achieve it’s creamy texture. I am in never to far away from the pan during the cooking process.
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