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Butternut Squash Risotto Recipe


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     Butternut Squash Risotto

Category   Entrees - Maindishes
Sub Category   None
Servings   4

2 C butternut squash, peeled, seeded and cut into cubes
3 T olive oil
salt and pepper
4 C chicken stock
1 T butter
3-4 pieces of bacon
1/2 C minced shallots (2 cloves) or yellow onion
1 C Arborio Rice
1/2 C dry white wine (optional)
1/2 C grated Parmesan cheese
extra water

Roast squash- Preheat oven to 400F. In a baking pan with sides, toss squash with olive oil, and a pinch of salt and pepper. Roast for 25-30 minutes or until tender. Set aside.
Heat chicken stock in saucepan. Keep warm on low heat. In a large saucepan, heat 1 T olive oil and butter over medium-low heat. Add bacon and cook until crisp/ Remove from pan and drain on paper towels.
Add shallots and cook until softened, about 7-8 minutes. Stir in rice, making sure well coated with fat from the pan. Add wine and stir until it evaporates. Begin adding stock, half a cup at a time, stirring occasionally after each addition, until stock evaporates.
Repeat with remaining stock, until rice is tender and creamy, about 25-30 minutes. Stir in Parmesan and squash. Serve topped with bacon and additional Parmesan cheese.

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