Butternut Squash Risotto

Low Fat Butternut Squash Risotto

Low Fat Butternut Squash Risotto

Ingredients

• 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

Method

1. In a medium saucepan, bring chicken broth, water and salt to a simmer.
2. Reduce heat and keep at a bare simmer.
3. Meanwhile, in a Dutch oven or large deep saute pan, cook bacon over low heat until crisp.
4. Remove with a slotted spoon and set aside on a paper towel.
5. Discard rendered fat.
6. Return pan to heat, add onion and cook, stirring, until softened, about 5 minutes.
7. Stir in rice and squash; cook for 1 minute more.
8. Ladle 1 cup simmering broth into rice mixture and cook, stirring, until most of the liquid has been absorbed, about 1 minute.
9. Continue stirring and adding broth as it is absorbed, 1/2 cup at a time, until squash is tender and mixture is creamy.
10. Adjust heat as necessary to prevent scorching yet maintain a lively simmer.
11. Total cooking time will be 20 to 25 minutes.
12. Remove from heat.
13. Stir in 1/4 cup Parmesan, reserved bacon and pepper.
14. Serve hot, passing remaining 1/4 cup Parmesan separately.

MAKES 6 CUPS, FOR 4 SERVINGS.

1. Calories per serving; 12 grams protein; 6 grams fat3 grams saturated fat; 59 grams carbohydrate; 1 mg sodium; 15 mg cholesterol; 3 grams fiber