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Acorn Squash Risotto with Bacon

Vicky
  • 45 minutes
  • Serves 4

INGREDIENTS

1 cup

Arborio (risotto rice)

2 cups

squash (acorn, butternut, etc cut into 1/4-1/2 inch cubes)

salt/pepper

1

onion (diced)

2 tbsp

butter

6 cups

chicken broth (or vegetable broth)

8

slices bacon

3 tbsp

sharp cheddar cheese (or Parmesan, grated)