This recipe comes courtesy of my Cooking Light magazine that I received this month. Of course, I had to make some alterations. What really kicks off the flavor is the bacon topping, which adds the salty element that makes this dish irresistible. We added some shredded Daiya mozarella “cheese” shreds (about 3/4 c.) at the end and it really made the dish. I love risotto. Usually, risottos are heavy on the cheese, but this one uses butternut squash as its base to achieve its creamy texture. Seeing that organic butternut squash was on sale at the grocery store, this recipe came at the perfect time. The recipe is a tad labor intensive since you have to continuously stir the rice mixture while it cooks, but the stirring is the kind of labor that can also be relaxing. A repetitive motion that gives you time to think and wind down — at least that’s how I feel. Besides, you really feel like you did something when the dish is finally ready. Hope you enjoy it! The dish serves 4.
Ingredients
3 c. (1/2-inch) cubed peeled butternut squash, divided
3 1/2 c. fat-free, lower-sodium chicken broth
2 c. uncooked Arborio rice
2 tbsp. chopped fresh flat-leaf parsley
5 oz. dairy-free, soy-free applewood-smoked bacon, cooked and crumbled (I used Applegate Farms Organic Sunday Bacon)
3/4 c. Daiya mozzarella style shreds (optional)
Directions:
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 or large pot 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 and the Daiya cheese, stirring until combined. Top with parsley and bacon.
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