Pumpkin Risotto

• 1 Tb olive oil or butter
• 2 slices thick cut bacon, chopped
• 1 onion, chopped
• 1 C arborio rice
• 4-5 C chicken or veggie stock (have this heating in a saucepan)
• 2 C roasted squash or pumpkin cubes (Jarrahdal Blue Pumpkin is a fun one!)
• salt and pepper, to taste
• Parmesan for topping

1. In a wide bottomed, pan melt butter and cook chopped bacon.
2. Add onion and cook until almost translucent.
3. Add Arborio rice and toast a minute or two.
4. Sprinkle in a little salt and a good dose of black pepper.
5. Add 3/4 C stock, stir. When all liquid is almost absorbed stir in another 3/4 C stock. Carry on with occasional stirs and additions of stock. When rice is almost done, stir in roasted squash and another portion of stock. Carry on with the stock additions until rice is tender and squash is heated.
6. Let sit a few minutes before serving. Top with a fresh shave of parmesan cheese.

As seen on Twin Cities Live October 19, 2016

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