Butternut Squash Risotto

Instructions

1. In saucepan, heat 2 1/2 cups squash and water to boiling over high heat; reduce heat to medium and cook 5-6 minutes or until tender. Carefully transfer squash mixture with liquid to bowl of food processor with knife blade attached. Process until smooth; return squash mixture to same pan.
2. Add broth and wine to squash mixture. Simmer over medium heat 3-4 minutes or until heated through; reduce heat to low. Reserve 1/2 cup squash mixture.
3. In heavy saucepot, heat oil over medium-high heat. Add rice; stir 2 minutes or until grains are completely covered with oil and heated through. Stir in remaining 1 1/2 cups squash pieces and 2 cups squash mixture; cook until most liquid is absorbed, stirring constantly. Continue adding squash mixture, 1 cup at a time, stirring constantly until absorbed before adding another cup. This will take about 20 minutes until rice and squash are tender.
4. Meanwhile, if using, on microwave-safe large plate, cook bacon in single layer between 2 paper towel sheets in microwave oven on high 3 minutes or until crispy. When cool enough to handle, crumble.
5. Stir cheese, parsley and reserved ½ cup squash mixture into rice just before serving. Sprinkle with bacon to serve, if desired.