BOOSTED BUTTERNUT SQUASH "RISOTTO"

Boosted Butternut Squash

Provided by Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 5

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

Steps:

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.