Winter Squash & Sweet Potato Risotto

• 4 slices hickory smoked bacon
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 3/4 c. chopped onion
• 1 tsp. salt
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1 can low salt chicken broth mixed with 1 can water
• 1 med. white sweet potato, peeled, in 1/2-inch dice
• 1 cup cooked, mashed winter squash (butternut or acorn)
• 1 Tbsp. chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• Freshly grated black pepper

1. Prep and/or chop all ingredients before beginning. Cook bacon slices in large cooking pot (not non-stick) over med. heat until crisp. Remove to paper towel, reserve.
2. Bring broth/water mixture to a simmer in small saucepan.
3. Add butter and olive oil to bacon drippings and cook onion til soft and just starting to color. Add salt, stir, and then add rice. Stir well, turn up the heat to med-high and add the wine. Stir constantly, scraping sides and bottom of the pot. When wine has evaporated completely, add approximately 1/3 cup hot broth/water and continue cooking/stirring until evaporated. The rice should be continuously bubbling and continuously stirred to achieve the ideal creaminess.
4. Repeat adding broth and cooking. After 3 additions of broth, add cubed sweet potato. Continue adding broth and cooking until rice is almost done. (Add more water to broth mixture as needed.) Add mashed squash and mix in with additional broth/water as needed. When the rice is done (firm but tender), the sweet potato should be tender but not mushy, the risotto still slightly runny.
5. Remove the pot from heat, add Parmesan cheese, parsley and season with freshly grated black pepper. Stir for another minute or two, correct seasonings, and ladle into bowls. Top with crumbled bacon.

hickory smoked bacon, olive oil, butter, onion, salt, arborio rice, white wine, chicken broth, white sweet potato, winter, parsley, parmesan cheese, black pepper

Taken from www.epicurious.com/recipes/member/views/winter-squash-sweet-potato-risotto-1229152 (may not work)