Categories: Vegetables
Ingredients
- 3 cups (1/2 inch) cubed, peeled butternut squash, divided
- 3 1/2 cups fat-free, lower sodium chicken broth
- 2 cups uncooked Arborio rice
- 1/8 tsp salt
- 2 Tbsp chopped fresh flat-leaf parsley
- 5 oz applewood-smoked bacon, cooked and crumbled
Directions
-
Combine 2 cups squash and 2 1/2 cups water in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Remove pan from heat; let stand 5 minutes. Place mixture in food processor, process until smooth. Return mixture to pan.
-
Stir in broth; bring to a simmer. Reserve 1/4 cup squash mixture. Keep pan warm over low heat. Heat a large Dutch oven over med-high heat. Coat pan with cooking spray.
-
Add rice; cook 2 minutes, stirring constantly. Stir in remaining squash, 2 1/2 cups squash mixture, and 1/8 tsp 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).
-
Remove from heat; stir in reserved 1/4 squash mixture. Top with parsley and bacon.