Acorn Squash Risotto with Bacon
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
A flavorful and simple risotto dish with added flavor from diced up squash and bacon. Perfect as a man or a side.
Course:
Dinner
Cuisine:
Healthy, Italian
Servings: 4
Calories: 518 kcal
Ingredients
- 1 cup Arborio risotto rice
- 2-3 cups squash acorn, butternut, etc cut into 1/4-1/2 inch cubes
- salt/pepper to taste
- 1 onion diced
- 2-3 tablespoons butter
- 6 cups chicken broth or vegetable broth
- 8 slices bacon
- 3-4 tablespoons sharp cheddar cheese or Parmesan, grated
Instructions
-
Add bacon to pan and cook over medium heat until crispy. Remove and chop. In the same pan melt butter over medium heat and add the onion and squash. Cook for a few minutes, stirring frequently, until squash and onion have softened a bit.
-
At the same time heat the broth over medium heat in a separate pan.
-
To the onion/squash add the rice and cook for a couple mins, until it is ever so slightly toasted. Add salt to taste.
-
Begin to add the chicken broth, a ladle or 1/2 cupful at a time, stirring constantly until the liquid is almost completely absorbed before adding more. Repeat until this process until rice is soft and cooked through.
-
Add cheese to the risotto and stir to mix.
-
Serve sprinkled with crumbled bacon on top.
-
Garnish with fresh herbs (sage is great with squash, but I didn't have any so used scallions and cilantro)
Nutrition Facts
Acorn Squash Risotto with Bacon
Amount Per Serving
Calories 518
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 12g75%
Cholesterol 55mg18%
Sodium 1705mg74%
Potassium 704mg20%
Carbohydrates 52g17%
Fiber 3g13%
Sugar 2g2%
Protein 14g28%
Vitamin A 7745IU155%
Vitamin C 41.4mg50%
Calcium 142mg14%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.