Easy Risotto with Squash and Bacon
15Prep Time Minutes
60Total Time Minutes
7Number of 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
|% Daily Value|
|Total Fat||12 g||19%|
|Saturated Fat||3 g||16%|
|Dietary Fiber||4 g||15%|
|Vitamin C||16 mg||27%|
|Vitamin A||990 iu||20%|
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.