Winter Squash Risotto

Name: Winter Squash Risotto
Ingredients: 1 butternut squash about 2 1/2 to 3 pounds; 5 to 6 cups chicken stock (or canned, fat-free); 1 piece of bacon; 1 tablespoon extra virgin olive oil; 3 shallots minced; 2 cups Arborio rice; 1/2 cups dry white wine; Freshly ground nutmeg; Salt to taste; Fresh ground pepper to taste; 1 tablespoon chopped fresh rosemary; 1 tablespoon unsalted butter; 3/4 cup freshly grated Parmigiano-Reggiano cheese

13 ingredients

1 steps

Ingredients

1 butternut squash about 2 1/2 to 3 pounds
5 to 6 cups chicken stock (or canned, fat-free)
1 piece of bacon
1 tablespoon extra virgin olive oil
3 shallots minced
2 cups Arborio rice
1/2 cups dry white wine
Freshly ground nutmeg
Salt to taste
Fresh ground pepper to taste
1 tablespoon chopped fresh rosemary
1 tablespoon unsalted butter
3/4 cup freshly grated Parmigiano-Reggiano cheese

Directions

1

["Cut squash into medium size pieces, scrape out seeds and stringy flesh and discard.", "Steam cleaned pieces of squash for 10 to 15 minutes until tender.", "Remove skin and mash smooth.", "Place stock in a saucepan and heat until simmering.", "In a large heavy saucepan over medium heat, fry bacon piece until crisp.", "Remove bacon, leaving grease in the pan.", "Crumble bacon for use as a garnish and set aside.", "Add oil and shallots and cook for about 2 minutes.", "Stir in the rice and cook for 5 minutes over moderately high heat.", "Stir slowly but constantly.", "This will \"toast\"" the rice and start to turn it slightly golden and feel loose and dry.""