Butternut Squash Risotto

Now that Autumn is here it is time to cook up some cozy dishes. I always get so excited when switching up my recipes from summer dishes to cool weather food. It's like welcoming in the new season.

I made this new recipe last night and it is easy and delicious. The only trick to making risotto is the commitment to stand over the pot and stir ... the entire time. Other than that it is super easy, so give this dish a try. You will love it!

Butternut Squash Risotto (Cooking Light 2011)

3 cups butternut squash, peeled and chopped into 1/2 inch cubes

3 1/2 cups veggie or chicken broth

1 clove garlic, peeled

2 cups uncooked Arborio rice

1 - 2 TBS chopped fresh flat-leaf parsey

4 oz applewood-smoked bacon, cooked and crumbled (optional)

1. Combine 2 cups squash, 1 clove garlic and 2 1/2 cups water in a saucepan; bring to a boil. Reduce heat and simmer 5 minutes. Remove pan from heat, let stand another 5 minutes.

2. Place squash mixture in food processor or blender and process until smooth. Return mixture to pan.

3. Stir in broth and bring to a simmer. Keep pan warm over low heat.

4. Heat a large pot or Dutch oven over med-high heat. Coat pan with a small amount of olive oil. Add rice and cook 2 minutes, stirring constantly. Stir in remaining 1 cup squash, 2 1/2 cups squash mixture and 1/8 tsp salt. Cook 2 minutes or until liquid is nearly absorbed. STIR!

5. Add remaining squash mixture, 1 cup at a time, stirring until each cup is nearly absorbed before adding the next. Remove from heat and stir in parsley and bacon.

Risotto is best served immediately. It tends to get sticky and thick if allowed to sit for awhile. I served this with an autumn salad and garlic bread.