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Warm acorn squash and savory pancetta come together in this creamy risotto, perfect for fall. Easy to make with just a bit of stirring time. Serves 4-6.
Ingredients
- ¼ cup radishes thinly sliced
- 2 Persian cucumbers, diced
- 1 chicken breast
- ½ -1 cup coconut lime vinaigrette
- ½ teaspoon salt
- ½ teaspoon pepper
- 6 tablespoons unsalted butter, softened
- 1/3 cup brown sugar
- 1/3 cup sugar
- 2 large eggs lightly beaten
- 1 tsp vanilla extract
- 2 very ripe bananas, mashed
- ½ cup chocolate chips or you can omit chocolate and add ½ cup chopped nuts
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