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Spiced Risotto with Winter Squash and Bacon


7 cups chicken broth
1 Tbl olive oil
6 slices bacon
1 onion, chopped
2 cups winter squash, peeled and chopped
2 cups Arborio rice
¼ tsp nutmeg
Pinch ground cloves
Pinch cinnamon
½ tsp ground ginger
2 Tbl butter
1 Tbl chopped parsley


1. Bring broth to a simmer in saucepan. Lower heat and keep warm.

2. Heat oil in large skillet. Add bacon and onion, sauté 5 minutes, crumbling bacon as it cooks. Add squash and continue to sauté 5 minutes. Add rice and seasonings. Add 2 cups of the warm broth. Adjust heat to simmer gently. Cook and stir occasionally until liquid is absorbed. Continue to add warm broth 1 cup at a time until rice is tender, simmering with each addition until liquid is absorbed.

3. When rice is tender stir in butter and parsley. Serve

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