Butternut Squash Risotto

Have you ever had trouble cutting a butternut squash? I learned a nifty little trick about a week ago. Pierce the squash with a fork and microwave for 5 minutes, turning half-way through. The squash should cut and seed a lot more easily.


serves 8 ( 6 points + )

• 3 c. , ½ " cubed peeled butternut squash, divided
• 3-½ c. fat-free chicken broth
• 2 c. uncooked Arborio rice
• salt to taste
• 6 slices Oscar Mayer fully cooked bacon ( cooked crisp)
• parsley

Combine 2 c. squash and 2-½ c. water in a saucepan. Boil until squash is tender. Place mixture in a food processor and process until smooth. Return to saucepan and stir in broth. Bring to a simmer and reserve
¼ c. squash mixture.
Heat a large Dutch oven over medium heat. Coat with cooking spray. Add rice and cook for 2 minutes, stirring constantly. Stir in remaining 1 c. cubed squash, 2-½ c. squash mixture and salt to taste. Cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Turn heat to low and add remaining squash mixture 1 cup at a time, stirring until each cup is absorbed before adding the next cup. Remove from heat; stir in reserved ¼ c. squash mixture. Top with parsley and bacon.

adapted from "Cooking Light"