Bacon and Butternut Risotto

Ingredients:

3 T. butter

1 small butternut squash

3 T. brown sugar

Salt and Pepper

3 slices bacon, chopped

3 green onions, sliced

1/8 tsp. dried thyme

1/4 tsp. dried sage

2 cups arborio rice

2 cups chicken broth

2 cups beef broth

Directions:

1. Peel and chop butternut squash into small cubes. Should yield approximately 4 cups of cubes. 

2. Melt butter in a medium skillet. Add squash. Sprinkle with sugar and salt and pepper. Sautee until browned and tender.

3. Meanwhile, in a small skillet, brown bacon pieces. Once they begin to brown, add green onions, thyme, and sage. Cook until bacon is completely cooked, onion is tender, and herbs fragrant. 

4. Meanwhile...back on the ranch..... okay sorry. Bring broths to a boil. Add rice and bacon mixture. Simmer until rice is fully cooked and liquid is absorbed. Remove from heat and stir in butternut squash. 

Note: I'm aware that usually risottos are made by slowly absorbing the liquid until it's fully cooked while sauteeing but... this is the easy way, okay? 

Note: I'm also aware that this is a very autumnal meal. Don't care.