This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Related Collections
Rice Side Dishes

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Winter Squash Risotto

By: Birds Eye®

"We all know that Risotto is delicious, but who knew that it could be so easy to do!"

Rate/Review | Read Reviews (4)

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

2 tablespoons olive oil
1/2 cup onion, chopped
4 slices ready to serve bacon, chopped
1 teaspoon sage, chopped
1 1/2 cups Arborio rice
3 1/2 cups hot chicken broth
1 (12 ounce) package Birds Eye® Frozen Cooked Winter Squash, defrosted
1 tablespoon Butter
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley for garnish (optional)

Directions

Heat oil in heavy saucepan over medium heat. Add onion, cook until translucent. Add the rice, bacon, and sage, stir to coat with oil. Ladle one cup of hot broth into the rice, bring rice to a bubbling simmer. Cook, stirring often with a wooden spoon until the broth is absorbed by the rice, adding more broth as needed. After cooking 10 minutes add the squash along with one cup of broth. Continue to cook, adding additional broth as needed, until rice is creamy but a little firm. Add salt and pepper to taste. Stir in the butter and cheese.