easy risotto with squash and bacon

Ingredients

• Servings: 4
• 1 (10 ounce) package 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 (14.5 ounce) can hunt's® diced tomatoes with basil, garlic and oregano, undrained
• 1 (14 ounce) can reduced-sodium chicken broth
• 1/2 cup kraft® grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 400 degrees 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.