Easy Risotto with Squash and Bacon

2
(1 ratings)
Prep
Time
Total Time
Number Of
Ingredients
7
Servings4

A no-stir baked risotto recipe combines frozen pureed squash and tomatoes with rice and bacon for easy prep during the week

Ingredients
  • 1 pkg (10 oz each) frozen pureed winter squash
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 cup medium-grain white rice, uncooked
  • 1/3 cup real bacon bits
  • 1/2 cup frozen 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
 
Directions
  1. Preheat oven to 400°F. Cook squash in microwave according to package directions.
  2. 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.
  3. 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.
Cook's Tips

For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

Cook's Tips

For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

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Nutrition Information
Calories: 386 View complete nutrition information
Reviews (1)

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Overall Rating

Anonymous September 26, 2013

Would have preferred sausage in place of the bacon--would have given it an excellent!