Butternut Squash Risotto

I thought this recipe that I found in Cooking Light was great, but I will definitely make some tweaks when I make it again.  Andy did not particularly care for the chunks of butternut squash, but that was probably my favorite part.  I think to make it creamier it needed some cheese added in, maybe a Parmesan or a fontina.   Also, I think some onion might be a great addition.  Overall though it was a great fall dish!

Here is the recipe:

3 cups (1/2-inch) cubed peeled butternut squash, divided
3 1/2 cups fat-free, lower-sodium chicken broth
2 cups uncooked Arborio rice
2 tablespoons chopped fresh flat-leaf parsley
5 ounces applewood-smoked bacon, cooked and crumbled

My additions:

¼ - ½ grated Parmesan cheese
½ - 1 cup chopped onion

Combine 2 cups squash and 2 1/2 cups water in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Remove pan from heat; let stand 5 minutes. Place mixture in a food processor. Process until smooth. Return mixture to pan. Stir in broth; bring to a simmer. Reserve 1/4 cup squash mixture. Keep pan warm over low heat. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add rice; cook 2 minutes, stirring constantly.  (If adding onion, cook onion in 2 Tbsp of olive oil until tender then add rice).  Stir in remaining 1 cup squash, 2 1/2 cups squash mixture, and 1/8 teaspoon salt. Cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining squash mixture, 1 cup at a time, stirring until each cup is absorbed before adding the next (about 20 minutes). (If adding cheese, stir in right at the end before serving.  Remove from heat; stir in reserved 1/4 cup squash mixture. Top with parsley and bacon.