Butternut Squash and Bacon Risotto

Ingredients:

6 cups chicken broth
1 1/2 cups Arborio rice
1 cup dry white wine
4 slices of bacon, diced
1 butternut squash, peeled and diced
4 shallots, diced
1/3 cup parmesan cheese, grated
olive oil
salt and pepper to taste

Directions:

1. Prepare the butternut squash and bake in a 425 degree oven for 45-50 minutes. Set aside.

2. Warm the chicken broth in a pot over medium/low heat. Keep on the heat throughout the entire  cooking process.

3. In a large pot, saute the shallots and bacon together until the bacon has browned. Add the rice to the pot, stirring to coat the rice with oil.

4. When the rice starts to turn pale, add the wine and stir constantly until the wine is fully absorbed.

5. Add a ladle-full of the broth to the rice and stir until the broth is absorbed. Continue adding a ladle-full of broth to the rice and stirring all the time until the liquid is absorbed. Continue this process on medium heat until the rice becomes creamy, about 25-30 minutes.

5. Remove the rice from the heat and stir in the parmesan cheese and butternut squash. Season with salt and pepper if necessary. Enjoy!