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Recipe courtesy of The Kitchen
Boosted Butternut Squash "Risotto"
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 605
- Total Fat
- 46 g
- Saturated Fat
- 15 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 20 g
- Cholesterol
- 75 mg
- Sodium
- 832 mg
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 605
- Total Fat
- 46 g
- Saturated Fat
- 15 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 20 g
- Cholesterol
- 75 mg
- Sodium
- 832 mg
Ingredients
Directions
- Place a large pan over medium-high heat. Add the bacon and cook, stirring frequently, until crispy, 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan.
- Using the same pan, prepare the butternut squash risotto according to package instructions. Season with some salt and pepper. In the final 2 minutes of cooking, add the peas and stir to combine. Once peas are heated through, stir in three-quarters of the bacon. Transfer the risotto to a serving platter and garnish with the remaining bacon and fresh herbs. Serve immediately.
