Easy Risotto with Squash and Bacon

• 1 (10 ounce) package frozen pureed winter squash
• 2 tablespoons Pure Wesson Canola Oil
• 1 cup medium-grain white rice, uncooked
• 1/3 cup real bacon bits
• 1/2 cup frozen chopped onion
• 1 (14.5 ounce) can Hunt's Diced Tomatoes with Basil, Garlic and Oregano, undrained
• 1 (14 ounce) can reduced-sodium chicken broth
• 1/2 cup Kraft Grated Parmesan Cheese

1. Preheat oven to 400 degrees F. Cook squash in microwave according to package directions.
2. Meanwhile, heat oil in large skillet over medium-high heat.
3. Add rice and bacon; cook 3 minutes or until rice is browned lightly, stirring frequently.
4. Add onion to skillet; cook 2 minutes more or until onion is tender.
5. Transfer rice mixture to a 2-1/2-quart baking dish.
6. Add squash, undrained tomatoes and broth to baking dish; stir to combine.
7. Cover; bake 45 minutes or until rice is tender.
8. Remove from oven; stir in cheese.
9. Cover; let stand 5 minutes before serving.

winter, canola oil, white rice, bacon bits, onion, tomatoes, chicken broth, parmesan cheese

Taken from allrecipes.com/recipe/easy-risotto-with-squash-and-bacon/ (may not work)