with parsley and Italian style cheese
This bacon and butternut squash risotto is a creamy and even decadent dish that's great if you're looking for something simple and satisfying. It might take a little bit longer to make, but from the very first bite, you'll see exactly why it's worth it.
Allergens
Utensils
Tags
Diced Butternut Squash
1 unit(s)
Onion
1 unit(s)
Parsley
5 grams
Chilli
0.5 unit(s)
Garlic
1 unit(s)
Irish Bacon Lardons
100 grams
Hello Muscat
1 sachet(s)
Risotto Rice
225 grams
Grated Italian Style Hard Cheese
50 grams
Lemon
0.5 unit(s)
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Pop the butternut squash onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn halfway through.
- Meanwhile, halve, peel and chop the onion into small pieces.
- Roughly chop the parsley (stalks and all).
- Halve the chilli lengthways. Deseed and finely chop half (double for 4p).
- Peel and grate the garlic (or use a garlic press).
- Halve the lemon.
- Add 1L water (double for 4p) to a medium pot over high heat. Bring to the boil.
- To make your stock, add the muscat, stir to dissolve and reduce heat to lowest setting.
- Place a separate large pot over medium heat with a drizzle of oil.
- When the oil is hot, add the onion and bacon lardons. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- Stir and cook until the onion is soft and the bacon is browned, 5-6 mins.
- Add the garlic and chilli (use less if you don't like spice) and cook for 1 min more.
- Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.
- Stir in a ladle of your stock. When the stock has been absorbed, stir in another ladle.
- Keep the pot on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 25-30 mins.
- Once cooked, remove from the heat (your risotto will be ready when the rice is al dente—cooked through but with a tiny bit of firmness left in the middle).
- Add the roasted butternut squash, the Italian style hard cheese, three-quarters of the parsley and a knob of butter if you have any.
- Stir to combine.
- Add a squeeze of lemon juice, taste and add more if desired.
- Serve the bacon and butternut squash risotto in bowls.
- Finish with a sprinkling of the remaining parsley.
711
kcal
Energy (kcal)
2977
kJ
Energy (kJ)
19.3
g
Fat
9
g
of which saturates
109.3
g
Carbohydrate
9.9
g
of which sugars
0
g
Dietary Fiber
26.9
g
Protein
0
mg
Cholesterol
3
g
Salt
with parsley and chilli flake garnish