Because of this little veggie rejection trick he has mastered I knew this recipe would be a fantastic way to get him to eat his vegetables. If I cooked the risotto in the squash there would be no way for him make the distinction. And I am happy to report it was a huge hit! He devoured two bowls and ate it for lunch the next day as well. No veggie objection here!
Butternut Squash Risotto
Adapted from Cooking Light October 2011
- 3 cups (1/2-inch) cubed peeled butternut squash, divided
- 3 1/2 cups fat-free, lower-sodium chicken broth
- 2 tablespoons butter
- 2 cups uncooked Arborio rice
- 2 tablespoons chopped fresh flat-leaf parsley
- 5 ounces applewood-smoked bacon, cooked and crumbled
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 a 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 medium-high heat. Coat pan with cooking spray. Melt 2 tablespoons of butter. Add rice; cook 2 minutes, stirring constantly.
Stir in remaining 1 cup 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). Remove from heat; stir in reserved 1/4 cup squash mixture. Top with parsley and bacon.
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