Double Bacon and Butternut Squash Stovetop Risotto
with Chilli Flakes, Lemon and Wild Rocket
- Milk
- Egg
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!
Ingredients
1 unit(s)
Butternut Squash
1 unit(s)
Onion
½ unit(s)
Lemon
1 unit(s)
Garlic Clove
20 grams
Vegetable Stock Paste
180 grams
British Smoked Bacon Lardons
175 grams
Risotto Rice
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 sachet(s)
Chilli Flakes
20 grams
Wild Rocket
Not included in your delivery
milliliter(s)
Boiled Water for the Stock
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks.
Pop the butternut 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, 25-30 mins. Turn halfway through.
Meanwhile, halve, peel and chop the onion into small pieces.
Halve the lemon.
Peel and grate the garlic (or use a garlic press).
Boil a full kettle. Pour the boiled water for the stock (see pantry for amount) into a large measuring jug. Stir in the veg stock paste - this is your stock.
If you prefer oven-baking your risotto, use an ovenproof pan and 2p: 600ml, 3p: 900ml, 4p: 1200ml of boiled water.
Heat a drizzle of oil in a large, wide-bottomed saucepan on medium heat.
Once hot, add the bacon lardons and stir-fry for 1-2 mins.
Add the onion and cook, stirring, until golden, 4-5 mins. Add the garlic and cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Add the risotto rice to the bacon, stir and cook until the edges of the rice are translucent, 1-2 mins.
Pour in a third of the stock and stir to combine. Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally. The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.
For oven-baking, pour in all the water at once and cover with a lid or foil. Bake until the water has been absorbed, 25-30 mins.
When the risotto is cooked, stir through the hard Italian style cheese, roasted butternut squash and a knob of butter (if you have any). Add a squeeze of lemon juice.
Taste and season with salt, pepper and more lemon juice if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.
Make kid friendly: If you’d prefer to serve the butternut on the side, don't stir it into the risotto and serve alongside instead.
Share the bacon and butternut squash risotto between your bowls.
If you'd like, sprinkle over the chilli flakes, then scatter the rocket leaves on top of the risotto to finish. Leave the chilli and rocket off for anybody who doesn't want it.
