I’ve always heard that risotto is a really complicated dish to make because you can’t leave the rice unattended for a second. I guess this is true, but aside from about 25 minutes of constant stirring, this very Autumn dish was quite simple and delicious. Plus, it only uses five ingredients (six, if you count water). Doesn’t get much better than that!
Butternut Squash Risotto
adapted from Cooking Light’s October 2011 issue
3 cups cubed, peeled butternut squash, divided
3 1/2 cups fat-free, low-sodium chicken broth
2 cups uncooked brown rice
1 tsp dried parsley
5 strips low-sodium turkey bacon
Combine 2 cups cubed squash and 2 1/2 cups water in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; let stand 5 minutes.
Place mixture in a food processor and process until smooth. Return mixture to pan. Stir in broth; bring to a simmer. Reserve 1/4 cup of this squash mixture. Keep pan warm over low heat.
Coat a large pot with cooking spray. Heat the pot over medium-high heat. Add rice; cook 2 minutes, stirring constantly.
Stir in remaining 1 cup cubed (uncooked) squash, 2 1/2 cups squash mixture, and 1/2 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). In the meantime, cook bacon.
Remove the rice/squash mixture from heat; stir in reserved 1/4 cup squash mixture. Top with parsley and crumbled bacon.
I apologize that my pictures are kind of horrible, but sometimes taste is more important than presentation, right?