OnlyRecipes

Bacon and Butternut Squash Risotto

alt

Prep time: 10 min

Cook time: 35 min

Servings: 2

Ingredients

Method

  1. Preheat your oven to 200°C
  2. Put the diced butternut squash on a baking tray and drizzle over a little oil
  3. Season with salt and pepper
  4. Pop on the top shelf of your oven and roast until golden and tender, 25-30 mins
  5. Turn halfway through cooking
  6. Meanwhile, halve, peel and chop the onion into small pieces.
  7. Roughly chop the parsley (stalks and all)
  8. Halve the red chilli lengthways, deseed and finely chop
  9. Peel and grate the garlic (or use a garlic press)
  10. Chop the bacon rashers widthways into 1cm wide strips (use scissors for this if you like - it’s much easier)
  11. Pour the water into a medium saucepan on high heat (see ingredients for amount)
  12. Add the stock paste, stir to dissolve and reduce the heat to the lowest setting
  13. Heat a splash of oil in another large saucepan on medium heat.
  14. Add the onion and bacon
  15. Stir and cook until the onion is soft and the bacon browned, 5-6 mins
  16. Add the chilli and the garlic, cook for 1 minute more, then stir in the risotto rice
  17. Cook for 1-2 mins
  18. Add a ladleful of the stock and stir
  19. Once the rice has absorbed the stock, add another ladleful and continue to stir
  20. Continue adding stock and stirring regularly, until all the stock has been absorbed by the rice
  21. This should take 20-25 mins
  22. The risotto is ready when the rice is ‘al dente’ - cooked through but has a bit of firmness left in the middle
  23. Once ready, remove from the heat
  24. Add the cooked butternut squash, the hard Italian style cheese, three-quarters of the parsley and a knob of butter (if you have some)
  25. Halve the lemon, add a squeeze of lemon juice, taste and season accordingly
  26. Serve the bacon and butternut squash risotto in bowls with the remaining parsley sprinkled over the top

Source: http://www.hellofresh.co.uk/

Tags: