Low Fat Butternut Squash Risotto Recipe

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.

Reduce heat and keep at a bare simmer.

2.Meanwhile, in a Dutch oven or large deep sauté pan, cook bacon over low heat until crisp.

Remove with a slotted spoon and set aside on a paper towel.

Discard rendered fat.

Return pan to heat, add onion and cook, stirring, until softened, about 5 minutes.

Stir in rice and squash; cook for 1 minute more.

3.Ladle 1 cup simmering broth into rice mixture and cook, stirring, until most of the liquid has been absorbed, about 1 minute.

Continue stirring and adding broth as it is absorbed, 1/2 cup at a time, until squash is tender and mixture is creamy.

(Adjust heat as necessary to prevent scorching yet maintain a lively simmer.)

Total cooking time will be 20 to 25 minutes.

Remove from heat.

4.Stir in 1/4 cup Parmesan, reserved bacon and pepper.

Serve hot, passing remaining 1/4 cup Parmesan separately.

MAKES 6 CUPS, FOR 4 SERVINGS.

340 calories per serving; 12 grams protein; 6 grams fat(3.

1 grams saturated fat); 59 grams carbohydrate; 1.

080 mg sodium; 15 mg cholesterol; 3 grams fiber.

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