Butternut Squash Risotto

Butternut Squash Risotto

Fall reminds me of squash. Now is the time you will 

Find an abundance of them at your local markets. Take advantage of their beautiful colors and luscious favors. Butternut squash, pumpkin and many other squash of these types freeze well. That way you can have squash all winter. Frozen butternut squash makes excellent soup on a cold winter day. (recipe later)

This recipe is not vegan, however, just a few minor changes

Can make it so. Simply by eliminating the chicken, bacon,and chicken

Stock, substituting mushroom stock, or vegetable stock. I would add sautéed mushrooms, sugar snap peas, and either edamame or chick peas for the protein if you are making it vegan.

3 cups broth boiling in a pot on back burner of stove top

2 T olive oil

1 shallot minced

1/3 c white wine

1 rotisserie chicken cubed

5 slices of bacon  cooked and chopped

1 c Romano cheese 

1 C Butternut Squash, Cubed

12 oz. Arborio Rice

Brown bacon, remove from pan. Drain grease. Add olive oil and sauté shallots.

Add risotto and sauté for just a few minutes, add white wine and stir until absorbed. Begin to add hot stock, by ladles, until absorbed. This takes about 15 minutes. Watch risotto very carefully, turn down heat to low. Risotto will turn somewhat transparent when done, soft to the taste, or al dente depending on preference. Stir in. Bacon, chicken, squash and cheese. Cover and let stand, adding more liquid as needed. Reserve a little bacon and cheese for garnish.

Enjoy!Serve with a steamed vegetable or small salad!