Bacon & Butternut Squash Risotto

Bacon & Butternut Squash Risotto

with Chilli and Cheese

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Risotto is the ultimate comfort food. This one boasts creamy rice studded with nuggets of bacon. Butternut squash brings a hint of sweetness and the chilli adds just the right amount of heat. Don't forget a squeeze of lemon juice to bring everything together!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Diced Butternut Squash

1 unit(s)


1 bunch(es)

Flat Leaf Parsley

½ unit(s)

Red Chilli

1 unit(s)

Garlic Clove

4 unit(s)

Streaky Bacon Rasher

2 sachet

Vegetable Stock Powder


175 grams

Risotto Rice

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

½ unit(s)


Not included in your delivery

750 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2431 kJ
Energy (kcal)581 kcal
Fat13.0 g
of which saturates7.0 g
Carbohydrate93 g
of which sugars14.0 g
Protein22 g
Salt2.82 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Put the diced butternut squash on a baking tray and drizzle over a little oil. Season with salt and pepper. Pop on the top shelf of your oven and roast until golden and tender, 25-30 mins. Turn halfway through cooking.


Halve, peel and chop the onion into small pieces. Roughly chop the parsley (stalks and all). Halve the red chilli lengthways, deseed and finely chop. Peel and grate the garlic (or use a garlic press). Chop the bacon rashers widthways into 1cm wide strips (use scissors for this if you like - it's much easier!) IMPORTANT: Wash your hands after handling raw meat.


Pour the water into a medium saucepan on high heat (see ingredients for amount). Add the stock powder, stir to dissolve and reduce the heat to the lowest setting. Heat a splash of oil in another large saucepan on medium heat. Add the onion and bacon. Stir and cook until the onion is soft and the bacon browned, 5-6 mins.


Add the chilli and the garlic, cook for 1 minute more, then stir in the risotto rice. Cook for 1-2 mins. Add a ladleful of the stock and stir. Once the rice has absorbed the stock, add another ladleful and continue to stir. Continue adding stock and stirring regularly, until all the stock has been absorbed by the rice. This should take 20-25 mins.


The risotto is ready when the rice is ‘al dente’ - cooked through but has a bit of firmness left in the middle. Once ready, remove from the heat. Add the cooked butternut squash, the hard Italian cheese, three-quarters of the parsley and a knob of butter (if you have some).


Halve the lemon, add a squeeze of lemon juice, taste and season accordingly. Serve the bacon and butternut squash risotto in bowls with the remaining parsley sprinkled over the top. Buon appetito!