Butternut Squash Risotto

Ingredients

• 3 cups (1/2-inch) cubed peeled butternut squash, divided
• 3 1/2 cups fat-free, lower-sodium chicken broth
• 2 tablespoons butter
• 2 cups uncooked Arborio rice
• 2 tablespoons chopped fresh flat-leaf parsley
• 5 ounces applewood-smoked bacon, cooked and crumbled

Preparation

Combine 2 cups squash and 2 1/2 cups water in a saucepan; bring to a boil.

 Reduce heat; simmer 5 minutes. Remove pan from heat; let stand 5 minutes. Place mixture in a food processor. Process until smooth.

 Return mixture to pan. Stir in broth; bring to a simmer. Reserve 1/4 cup squash mixture. Keep pan warm over low heat. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Melt 2 tablespoons of butter. Add rice; cook 2 minutes, stirring constantly.

 Stir in remaining 1 cup squash, 2 1/2 cups squash mixture, and 1/2 teaspoon salt.

 Cook 2 minutes or until liquid is nearly absorbed, stirring constantly.

 Add remaining squash mixture, 1 cup at a time, stirring until each cup is absorbed before adding the next (about 20 minutes). Remove from heat; stir in reserved 1/4 cup squash mixture. Top with parsley and bacon.