Recipe by Birds Eye®
"We all know that Risotto is delicious, but who knew that it could be so easy to do!"
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ready to serve bacon, chopped
1 1/2 cups
3 1/2 cups
hot chicken broth
1 (12 ounce) package
Birds Eye® Frozen Cooked Winter Squash, defrosted
grated Parmesan cheese
chopped parsley for garnish
This was okay. I made it because I was looking for a way to use up some winter squash I had in the freezer. I used chopped turkey sausage instead of bacon. I probably should have cooked my onions longer and not used so many. I may try this again in the future, but will probably decrease the onions to 1/4 cup because the onion flavor was a bit strong for my tastes.
not bad - I used what was on hand though. I threw in diced a zuchhini, and baked and mashed a nice winter squash. I started by frenching a couple of antibiotic-free pork chops in coconut oil (instead of bacon), then frenched the onion and zucchini in the porkified coconut oil. Added wild rice and olive oil. Added the chicken stock, diced pork chops, and Frontier's herbes de provence seasoning, and gradually cooked the rice, finally adding the squash. Topped with asiago cheese. The rice was al dente and Delicious!
IT was not a really good receipe....I made it and it was very musshy!I wont make it again!
I couldn't find this brand in my grocer's freezer so I roasted my own butternut squash and added it at the end. Delicious! Could not believe the creamy texture the squash added. Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Winter Squash Risotto
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 414
** Calories from Fat: 114
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