Butternut Squash and Bacon Risotto –

Ingredients

• 225g uncooked bacon, chopped
• 1 small white onion, chopped
• 1.9L chicken stock
• 394g arborio rice
• 225g frozen butternut squash
• 1/4 teaspoon dry ground sage
• 45g shredded Parmesan cheese
• 8 ounces uncooked bacon, chopped
• 8 cups chicken stock
• 2 cups arborio rice
• 8 ounces frozen butternut squash
• 1/2 cup shredded Parmesan cheese
• Step 1 Turn dial to SEAR/SAUTÉ, set temperature to HI, and press START/STOP to begin preheating. Allow the unit to preheat for 5 minutes.
• Step 2 When preheating is complete, add the bacon to the pot and cook uncovered for 10 minutes, stirring occasionally.
• Step 3 Add the onion to the pot and cook uncovered for 5 minutes, stirring occasionally.
• Step 4 Add the stock, rice, squash, and sage to the pot. Stir the ingredients until well combined, then cover with the lid.
• Step 5 Cook the rice mixture for 35 minutes, stirring occasionally.
• Step 6 When cooking is complete, press START/STOP to end cooking. Remove the lid, then add the Parmesan cheese and mix to combine. Allow the risotto to sit, uncovered, for 5 minutes. Serve hot.