Have you made risotto before? It sounds intimidating, but is actually a fast weeknight meal if you are able to give it the attention it needs. While you don’t need to constantly stir the rice while cooking, stirring once a minute prevents the bottom from burning and agitates the starches do their thing and produce a creamy texture. The key is adding the stock a little at a time and cooking until absorbed. The end product should be a rice that is soft but still has a little texture, and a consistency that is creamy but not wet or loose. Once you get the process down once, it will become your favorite quick weeknight meal.
Butternut Squash, Bacon, & Swiss Chard Risotto (Dairy-Free)
Cook time
Total time
Serves: 4-5
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 large butternut squash, cooked and pureed (could also use pumpkin or another winter squash, about 2 cups of puree)
- 4 cups loosely packed Swiss chard leaves, stems removed and chopped
- 5 cups chicken stock
- 1½ cups arborio rice
- 6-8 slices thick cut bacon, cooked and chopped
- Salt and freshly ground pepper, to taste
Instructions
- In a medium pot over medium heat, add olive oil. Once oil is warm, add onion and cook, stirring, until onions are soft and beginning to caramelize, about 10 minutes.
- While onions cook, add squash puree and chicken stock to a medium pot and bring to a boil. Reduce heat to low to keep warm.
- Once onions are cooked, add rice. Cook, stirring, for about 1 minute, until rice is toasted. Add in Swiss chard, stirring to combine.
- Add 1 cup of warm stock/squash mixture to the rice. Cook at a simmer, stirring, until stock is absorbed. Add more stock, about ½ cup at a time, stirring very frequently, until each addition of stock is absorbed before adding more. Continue this process for about 20 minutes, until rice is soft and creamy but isn't mushy. Depending on your rice and how quickly it absorbs liquid and cooks, you may not need use full amount of stock mixture. Risotto is done when rice is cooked and mixture is thick and creamy but not too liquidy or loose.
- Remove from heat. Stir in bacon (reserving some for top if desired) then season with salt and pepper, to taste, and serve.
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