Bacon, Chicken Breast and Butternut Squash Risotto

Meanwhile, halve, peel and chop the onion into small pieces. 

Halve the red chilli lengthways, deseed and finely chop. Peel and grate the garlic (or use a garlic press).

Cut the bacon rashers widthways into 1cm wide strips (use scissors if easier). IMPORTANT: Wash your hands and equipment after handling raw meat. 

Pour the water for the risotto (see pantry 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 your stock 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 diced chicken, onion and half the chilli flakes. Cook, stirring, until golden, 4-5 mins. Add the garlic to the pan and cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Cook bacon thoroughly.

Next, add the risotto rice to your bacon pan and cook, stirring, 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. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the risotto is ready, remove from the heat.

Stir in the cooked butternut squash, grated hard Italian style cheese and a knob of butter (if you have any).

Season to taste with salt and pepper.

Halve the lemon, then squeeze some lemon juice (see ingredients for amount) into the risotto to taste.

Serve the bacon and butternut squash risotto in bowls with the remaining chilli flakes sprinkled over the top.

Enjoy!