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Orzo Risotto with Bacon and Butternut Squash Recipe

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This recipe for Orzo Risotto with Bacon and Butternut Squash, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Larkin
Added: Sunday, October 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 ounces bacon (8-10 slices)
2 cups hot chicken broth
2 cups water
1 tbl. Olive oil
1 small (about 1 pound) butternut squash, peeled, seeded and cut into -inch dice
1 medium onion, chopped
1 tsp. fresh sage
1 cup orzo
2 tbl. chopped fresh flat-leaf parsley

Directions:
Directions:
Cook bacon in a large frying pan until crisp. Drain on paper towels and crumble. Pour off all but 1 tablespoon drippings.
Bring broth and water to a simmer in a saucepan. Cook squash in broth and water until partially cooked.
Add oil to the bacon drippings and cook onion and sage over moderate heat, stirring frequently, until onion is softened.
Stir in orzo and toast it about 1 minute. Add hot broth (including squash) about 1/2 cup of liquid at a time, cooking at a high simmer, stirring constantly, until liquid is absorbed, about 15 minutes. When done, the orzo should be al dente, the squash tender and the mixture creamy. Season with salt and pepper.
Serve topped with a garnish of bacon and parsley.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Note: Original recipe had squash added to frying pan with the onion. I found the squash did not cook as well as it did when par-boiled. Also, it did not allow room for the orzo to toast.

This is a great fall recipe and provides a starch and vegetable in one easy-to-prepare dish. I did 1 times the recipe in order to make enough for leftovers.

 

 

 

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