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Bacon and Butternut Squash Risotto
SEE AIMEE COOK16Ingredients
65Minutes
840Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (medium-large, peeled and cut into 1-inch dice)
- EVOO
- extra virgin olive oil
- salt
- pepper
- grated nutmeg (Freshly)
- honey (for drizzling)
- 1 qt. chicken stock
- 1 saffron threads (generous pinch)
- 1/4 lb. slab bacon (or pancetta, diced)
- 1 yellow onion (small, finely chopped)
- 3 cloves garlic (very finely chopped)
- 1 1/2 cups carnaroli rice
- 1/2 cup dry white wine
- 3 Tbsp. butter
- 3/4 cup parmigiano reggiano (grated, a couple of handfuls)
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NutritionView More
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840Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories840Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium1150mg48% |
| Potassium900mg26% |
| Protein25g |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate93g31% |
| Dietary Fiber6g24% |
| Sugars12g |
| Vitamin A250% |
| Vitamin C45% |
| Calcium30% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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