Easy Risotto with Squash and Bacon
Minutes Prep Time: 15
Minutes Total Time: 60
Servings: 4
Difficulty: easy
Minutes Prep Time: 15
Minutes Total Time: 60
Servings: 4
Difficulty: easy
1 pkg (10 oz each) frozen pureed winter squash
2 tablespoons canola oil
1 cup medium-grain white rice, uncooked
1/3 cup real bacon bits
1/2 cup chopped onion
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (14 oz each) reduced-sodium chicken broth
1/2 cup grated Parmesan cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 156 mg | 16% |
Carbohydrate | 54 g | 18% |
Cholesterol | 16 mg | 5% |
Total Fat | 12 g | 19% |
Iron | 3 mg | 18% |
Calories | 384 kcal | 19% |
Sodium | 888 mg | 37% |
Protein | 12 g | 24% |
Saturated Fat | 3 g | 15% |
Sugars | 6 g | 1% |
Vitamin C | 16 mg | 27% |
Preheat oven to 400°F. Cook squash in microwave according to package directions.
Meanwhile, heat oil in large skillet over medium-high heat. Add rice and bacon; cook 3 minutes or until rice is browned lightly, stirring frequently. Add onion to skillet; cook 2 minutes more or until onion is tender. Transfer rice mixture to a 2-1/2-quart baking dish.
Add squash, undrained tomatoes and broth to baking dish; stir to combine. Cover; bake 45 minutes or until rice is tender. Remove from oven; stir in cheese. Cover; let stand 5 minutes before serving.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Easy Risotto with Squash and Bacon