Skip to main content
Creamy Risotto

Creamy Risotto

with Bacon, Chilli and Butternut Squash

Risotto is the ultimate comfort food. This one has got creaminess from the risotto rice androasted butternut squash and just enough heat form the chillies. This bowl of goodness is best eaten cosied up on the coauch but don’t forget the all-important final squeeze of lemon!

Allergens:
Milk
Celery
Sulphites

The quantities provided above are averages only.

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 war 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.

Total40 minutes
Active
DifficultyMedium

Ingredients

serving amount

1

Butternut Squash

1

Onion

1

Flat Leaf Parsley

½

Red Chilli

1

Garlic Clove

4

Streaky Bacon Rasher

40

Parmesan Cheese

(Contains: Milk)

1

Vegetable Stock Pot

(Contains: Celery, Sulphites)

30

Unsalted Butter

(Contains: Milk)

175

Risotto Rice

½

Lemon

Not included in your delivery

750

Water

Nutritional information

Energy (kJ)2736 kJ
Energy (kcal)654 kcal
Fat20 g
of which saturates12 g
Carbohydrate102 g
of which sugars20 g
Protein19 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Grater
Large Frying Pan
Ladle
Plate

Instructions

1

Preheat your oven to 200 degrees. Cut the butternut squash in half lengthways and scoop out the seeds (no need to peel, there are lots of nutrients in the skin). Cut it widthways into slices about 1cm thick and then into cubes. Put the squash on a baking tray and drizzle over some oil and a sprinkling of salt and black pepper. Pop on the top shelf of your oven for 25-30 mins, turning halfway. Remove when done and set aside.

2

Halve, peel and chop the onion into ½cm pieces. Roughly chop the parsley. Cut the red chilli in half lengthways, remove the seeds and finely chop. Peel and grate the garlic (or use a garlic press). Cut the bacon into 1cm wide strips (use scissors for this if you want, it's much easier!). Grate the parmesan.

3

Put a large saucepan of water (amount specified in the ingredient list) on to boil over high heat with the vegetable stock pot and stir to dissolve. Put half the butter in another large pan on medium heat along with a drizzle of oil. Add the onion and bacon. Cook for 5 mins until the onion is soft and the bacon browned. Add the garlic and the chilli (only add a bit if you don't like things too spicy!). Cook for 1 minute more.

4

Add the rice along with a pinch of salt and a grind of black pepper. Stir to ensure the rice is coated in butter and oil. 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. Carry on adding stock and stirring regularly, until all the stock has been absorbed by the rice. This should take 20-25 mins.

5

The risotto is ready when your rice is ‘al dente’. Tip: ‘Al dente’ simply means the rice is cooked through but has a tiny bit of firmness left in the middle. Once ready, remove from the heat and add the squash along with three-quarters of the parmesan, the remaining butter and three-quarters of the parsley. Add a squeeze of lemon juice, taste and add more lemon juice, salt and black pepper if necessary.

6

Serve your risotto in bowls with the rest of your parsley and parmesan sprinkled over the top. Enjoy!

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Curried Fried Chicken Bao

Curried Fried Chicken Bao

with Spring Rolls, Mango Chutney and Cucumber Raita Style Slaw
Korean Inspired 21 Day Aged Sirloin Steak

Korean Inspired 21 Day Aged Sirloin Steak

with Roast Potatoes, Spicy Mayo, Sesame Green Beans and Tenderstem®
Ultimate Thai Green Style King Prawn Curry

Ultimate Thai Green Style King Prawn Curry

with Oven-Ready Spring Rolls, Jasmine Rice and Peanuts
Pulled Beef Ragu Lasagne

Pulled Beef Ragu Lasagne

with Garlic Bread, Béchamel, Cheese and Balsamic Wild Rocket Salad
Middle Eastern Inspired Veggie Burger and Chips

Middle Eastern Inspired Veggie Burger and Chips

with Corn Cobs, Harissa Relish, Mint Yoghurt and Salad
Coconut Veggie Laksa Noodle Soup

Coconut Veggie Laksa Noodle Soup

with Stir-Fried Veg and Peanuts
Glazed Teriyaki Sea Bream and Pineapple Salsa

Glazed Teriyaki Sea Bream and Pineapple Salsa

with Black Sesame, Coconut Rice, Tenderstem® and Young Pea Pods
Creamy Orkney Crab and King Prawn Linguine

Creamy Orkney Crab and King Prawn Linguine

with Lemon, Chives, Flaked Almonds and Rocket
Seared Lamb Steak in Cheesy Leek Sauce

Seared Lamb Steak in Cheesy Leek Sauce

with Pesto Greens, Roasted Potatoes and Fresh Parsley Gremolata
Creamy Gochujang Mushroom Bibimbap

Creamy Gochujang Mushroom Bibimbap

with Sweet Chilli Young Pea Pods and Pickled Slaw
Spiced Butternut Bulgur Bowl

Spiced Butternut Bulgur Bowl

with Hot Sauce, Chives and Cheese
Meat-Free Chicken Satay Style Curry

Meat-Free Chicken Satay Style Curry

with Zesty Rice and Green Veg
Cheesy Truffle Mushroom and Butter Bean Bake

Cheesy Truffle Mushroom and Butter Bean Bake

with Ditali Pasta
One Pan Gochujang Beef Udon

One Pan Gochujang Beef Udon

with Soy, Garlic, Mushrooms and Roasted Sesame
Sticky Marmalade Glazed Chicken

Sticky Marmalade Glazed Chicken

with Hasselback Potatoes, Bell Pepper and Roasted Broccoli
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
BBQ Beef Quesadillas Rapidas

BBQ Beef Quesadillas Rapidas

with Baby Gem and Tomato Salad
Super Green Panzanella Salad

Super Green Panzanella Salad

with Garlic Croutons and Pesto Dressing
Herby Beef & Pork Meatballs and Linguine

Herby Beef & Pork Meatballs and Linguine

with Mushrooms, Red Wine Sauce and Cheese
Warm Roast Potato, Bacon and Crispy Kale Salad

Warm Roast Potato, Bacon and Crispy Kale Salad

with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds