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Butternut Squash Risotto

side dishes, rice & grains

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

1. In a medium saucepan, bring chicken broth, water and salt to a simmer. Reduce heat and keep at a bare simmer. 2. Meanwhile, in a Dutch oven or large deep sauté 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. 3. 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. 4. 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.

340 calories per serving; 12 grams protein; 6 grams fat(3.1 grams saturated fat); 59 grams carbohydrate; 1.080 mg sodium; 15 mg cholesterol; 3 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, September 1997

Yield: 4 servings

Preparation Time: 0:00

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