[videojs youtube=”http://www.youtube.com/watch?v=J60mIF44g_g”]
How to Make Bacon and Squash Risotto.
Bacon and Squash Risotto

Ingredients:
3 tablespoons of olive oil
1 sweet onion
5 slices of bacon
1 tablespoon of mined garlic
Half an acorn squash
1 ½ cups of Arborio rice
½ cup of dry white wine
5 cups of chicken broth
1 ½ teaspoon of thyme
½ cup of shredded Parmesan cheese
½ cup of toasted pumpkin seeds

Directions:
On medium heat in a large and deep saucepan, heat the oil. Chop the bacon into small pieces and brown. Dice the onion and add into the pan. Continue stirring until the bacon is fully cooked and the onion is browned. Cut the squash into small cubes and add into the pan and continue stirring. After 7-8 minutes (when the squash is almost cooked through), add the rice and mix until all the rice is covered. Mix for 1 minute. Add the wine and mix for another 3 minutes. Add in 1 cup of chicken broth and stir until absorbed into the rice (about 4-6 minutes). Continue this process and don’t stop stirring until most of the liquid is absorbed. After about 25 minutes, mix in the Parmesan cheese and remove from the fire. Serve in a bowl and top with the toasted pumpkin seeds.

@lelethefoodie

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