Take Trader Joe’s Risotto from Fine to Fantastic with a Couple Extra Ingredients
You know it’s fall when the pumpkin products start rolling out at Trader Joe’s. In addition to the Pumpkinpalooza, this year we’re seeing more butternut squash and maple-based products on their shelves. One that caught my eye this week was Riced Cauliflower and Butternut Squash Risotto ($3.69 for a 16 oz. bag) in the frozen section.
Although it is designed to be a complete dish, the Cauliflower and Butternut Squash Risotto seemed like the perfect platform a for little more flavor and color. For me, bacon and kale were the natural choices. The bag on its own claims to be three servings, but adding the kale and bacon stretches it a bit further.
We had this for lunch as a main, splitting it between two people. If you have it as a side, you’ll get more like 3-4 servings. It reheats nicely in the microwave, so if you’re just cooking for yourself, the leftovers are great for lunch the next day. Top it with some extra parmesan cheese if you like, but it doesn’t really need it!
So…just to warn you: It is a little weird looking just out of the bag. Those tan colored chunks seem to be the squash sauce and flavoring blocks. It all melts down as the risotto cooks. I just didn’t want you to be surprised.
One last thing, instead of using the bagged kale at Trader Joe’s, I used part of a bunch from the farmers market. I wanted thinner ribbons than the TJ’s version, and their kale usually has too many stems in the bag.
Cauliflower and Butternut Squash Risotto with Bacon and Kale
Ingredients
- 2 slices of thick-cut bacon, cut into 1/4 inch pieces
- 1 16 oz. bag Trader Joe's Riced Cauliflower and Butternut Squash Risotto
- 1 T. olive oil
- 3 oz. (about 3 generous cups) lacinato kale, washed, stemmed and cut into 1/2 inch ribbons
- 1/4 c. water
- Grated parmesan cheese, to garnish (optional)
Instructions
Render the bacon in a large nonstick skillet over medium heat. In 4-6 minutes, the bacon should be browned and starting to crisp. Let it drain on a paper towel covered plate. Set aside.
Leave the bacon grease in the pan, it should be 1 teaspoon or less. Heat the olive oil in the skillet over medium-high.
Add the risotto and sauté for ~4 minutes, stirring occasionally to help the flavoring chunks melt down. Stir in the kale and cook for another 4-5 minutes, until wilted. Mix in half the bacon.
Top each serving with the remaining bacon, and parmesan, if desired.
