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Bacon & Butternut Squash Risotto

Bacon & Butternut Squash Risotto

with Chilli and Cheese

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This delicious Bacon & Butternut Squash Risotto has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 650 calories
Allergens:CeleryMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

300 grams

Diced Butternut Squash

1 unit(s)

Onion

1 bunch(es)

Flat Leaf Parsley

½ unit(s)

Red Chilli

1 unit(s)

Garlic Clove

4 unit(s)

Streaky Bacon

20 grams

Vegetable Stock Paste

(ContainsCelery)

175 grams

Risotto Rice

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

½ unit(s)

Lemon

Not included in your delivery

750 milliliter(s)

Water for the Risotto

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2424 kJ
Energy (kcal)579 kcal
Fat13.7 g
of which saturates6.7 g
Carbohydrate88.5 g
of which sugars11.7 g
Protein21.9 g
Salt3.34 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Saucepan
Ladle
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Pop the diced butternut squash onto a large 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 golden and tender, 20-30 mins. Turn halfway through.

2

Meanwhile, 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. TIP: Use scissors to cut the bacon. IMPORTANT: Wash your hands and equipment after handling raw meat.

3

To make your risotto stock, pour the water for the risotto (see ingredients for amount) into a medium saucepan on high heat. Add the veg stock paste and stir to combine. Bring to the boil, then reduce the heat to the lowest setting to keep it warm.
Meanwhile, heat a drizzle of oil in another large saucepan on medium heat. Once hot, add the bacon and stir-fry for 1-2 mins.
Add the onion and cook, stirring, until the onion is soft and the bacon is browned, 4-5 mins. IMPORTANT: Cook bacon thoroughly.

4

Add the chilli and the garlic to the onions and bacon. Cook for 1 min, then 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 by the rice, stir in another ladle. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

5

Once the risotto is ready, remove from the heat.
Stir in the cooked butternut squash, grated hard Italian style cheese, three quarters of the parsley and a knob of butter (if you have any).
Season to taste with salt and pepper.

6

Halve the lemon, then squeeze lemon juice into the risotto to taste.
Serve the bacon and butternut squash risotto in bowls with the remaining parsley sprinkled over the top. Enjoy!