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EASY RISOTTO WITH SQUASH AND BACON

Active Time : 1 Hour 0 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 4
INGREDIENTS
  • 1 pkg (10 oz each) frozen pureed winter squash
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 cup medium-grain white rice, uncooked
  • 1/3 cup real bacon bits
  • 1/2 cup frozen chopped onion
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 1 can (14 oz each) reduced-sodium chicken broth
  • 1/2 cup Culinary Circle Grated Parmesan Cheese
DIRECTIONS

Preheat oven to 400°F. Cook squash in microwave according to package directions.

Meanwhile, heat oil in large skillet over medium-high heat. Add rice and bacon; cook 3 minutes or until rice is browned lightly, stirring frequently. Add onion to skillet; cook 2 minutes more or until onion is tender. Transfer rice mixture to a 2-1/2-quart baking dish.

Add squash, undrained tomatoes and broth to baking dish; stir to combine. Cover; bake 45 minutes or until rice is tender. Remove from oven; stir in cheese. Cover; let stand 5 minutes before serving.