Butternut Squash Risotto
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
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. |