Saturday, September 28, 2013

Easy Risotto with Squash and Bacon - guest post

From time to time I'll get an email from someone asking if I ever have guest post. Well of course I do. So today Meredith is sharing a great recipe with you. This would be perfect as a side dish or even a main served with a salad. I'm thinking it might even be nice for the holidays. Thank you Meredith.

Easy Risotto with Squash and Bacon
As we head out of summer and into fall, most of us have finally gotten our fill of burgers, watermelon and corn and are ready for some heartier soups, stews and easy chili recipes. Lucky for us, fall definitely delivers when it comes to delicious seasonal food. While pumpkin, apples and sweet potatoes are some of autumn’s more iconic produce, don’t forget about another healthy fall favorite: squash!
Squash is high in good-for-you carotenoids, and although it’s considered a starchy vegetable, its starchiness actually provides lots of good health benefits and exhibits antioxidant, anti-inflammatory and insulin-regulating properties that can help keep you healthy. There are dozens of ways to prepare squash, too; puree it, roast it, sauté it, or even use it as replacement for noodles. Get creative this fall and find what style of squash you love most—the possibilities for cooking with it are endless.
This hearty risotto with squash and bacon is the perfect way to enjoy squash this fall. Because it’s served pureed with tomatoes, chicken broth and a little bit of cheese, this dish has that creamy consistency we all crave during the cooler weather without being loaded down by sodium-heavy soups or higher-fat whipping and sour creams.   
Plus, because it only takes 15 minutes of actual hands-on work, this is one of those easy recipes for dinner you’ll barely have to think about. Try it out in coming weeks and enjoy squash while it’s in season!

Easy Risotto with Squash and Bacon
Prep Time: 15 min
Total Time: 1 hour
Serves 4
  • 1 10 oz. package frozen pureed winter squash
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 cup medium-grain white rice, uncooked
  • 1/3 cup crumbled bacon or real bacon bits
  • ½ cup chopped onion
  • 1 14.5 oz. can Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 1 14 oz. can reduced-sodium chicken broth
  • ½ cup grated parmesan cheese
Preheat oven to 400°F. Cook squash in the microwave according to package directions (feel free to roast and puree your own squash, as well—this method will save you time on busy nights, though!).
Meanwhile, heat oil in a large skillet over medium-high heat. Add rice and bacon; cook for 3 minutes or until rice is lightly browned, stirring frequently. Add onion to skillet and cook for 2 minutes more or until onion is tender. Transfer rice mixture to a 2½ quart baking dish.
Add squash, undrained tomatoes and broth to baking dish; stir to combine. Cover and bake for 45 minutes or until rice is tender. Remove from oven; stir in cheese. Cover and let stand 5 minutes before serving.

Author Bio: This is a guest post by Meredith K. on behalf of ReadySetEat. Visit for more delicious dinner ideas to make this fall.

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