Posted on by Judi

JUDI’S RECIPES – WEEK 18 – OCTOBER 4, 2022

OCTOBER 4, 2022

Hi Everyone,

As we move toward our grand finale for this CSA season, the root vegetables and winter squashes dominate.

This week’s recipe is for butternut squash and bacon risotto, a totally yummy use for squash. You can use any winter squash in this recipe, but I like the butternut best.

WINTER SQUASH AND BACON RISOTTO

Ingredients
  • 2 TBS olive oil
  • 1/2 sweet onion, coarsely chopped
  • 1 tsp garlic salt
  • 1 tsp pepper
  • 1 1/3 c. cooked butternut squash
  • 3 c. chicken or vegetable broth
  • 1 c. Arborio rice
  • 2/3 c. white wine
  • 1/2 c. Parmesan cheese
  • 4 slices cooked bacon, chopped
Instructions

1. Add the cooked squash to the chicken broth and bring it to a simmer. Keep warm.

2. Heat the oil in a large pan on low heat. Add the onion, garlic salt, and pepper. Cook for 2 to 4 minutes, until the onion is softened.

3. Add the rice to the large pan and stir to coat with the oil and seasonings. Add the wine and stir, scraping up all the bits in the pan. Cook on low heat until the wine is absorbed.

4. Slowly, 1 cup at a time, add the broth and squash mixture to the rice. Stir the mixture frequently until the liquid is absorbed. Continue doing this, one cup at a time, until all the broth and squash mixture is absorbed.

5. Remove the pan from the heat and stir in the parmesan cheese. Top with the chopped bacon.

Enjoy!

HELPFUL HINT: To cook squash, pierce it in several places and microwave until soft. Then cut it open, remove the seeds and then remove the meat from the skin. You could also just buy it already cooked in any supermarket.

ANOTHER HELPFUL HINT: This is a sl-o-o-w dish. If you are in a hurry, leave it for another time. It is totally worth the time you have to put into it, though.

Have a delicious week!

Best,

Judi