| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 2 servings |
Ingredients
- 8 ounces bacon, chopped
- One 12-ounce package frozen butternut squash risotto
- Kosher salt and freshly ground black pepper
- 1 cup frozen peas
- Chopped fresh herbs, such as parsley and chives, for garnish
Instructions
- Place a large pan over medium-high heat. Add the bacon and cook, stirring frequently, until crispy, 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan.
- Using the same pan, prepare the butternut squash risotto according to package instructions. Season with some salt and pepper. In the final 2 minutes of cooking, add the peas and stir to combine. Once peas are heated through, stir in three-quarters of the bacon. Transfer the risotto to a serving platter and garnish with the remaining bacon and fresh herbs. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 605 |
| Total Fat | 46 g |
| Saturated Fat | 15 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 20 g |
| Cholesterol | 75 mg |
| Sodium | 832 mg |
Reviews
OMG, so yummy. Next time I’ll add a few sauté mushrooms