Skip to main content
Monkfish, Bacon and Butternut Squash Risotto
Monkfish, Bacon and Butternut Squash Risotto

Monkfish, Bacon and Butternut Squash Risotto

with Rocket Salad and Chilli Flakes

This Monkfish, Bacon and Butternut Squash Risotto takes inspiration from classic restaurant dishes with a gourmet protein to bring a fine dining experience straight into your home!

Allergens:
Celery
Fish
Milk
Egg

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.

Total50 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

300 grams

Diced Butternut Squash

1 unit(s)

Onion

2 unit(s)

Garlic Clove**

20 grams

Vegetable Stock Paste

(Contains: Celery)

60 grams

British Smoked Bacon Lardons

175 grams

Risotto Rice

½ unit(s)

Lemon

200 grams

Monkfish Medallions

(Contains: Fish)

20 grams

Unsalted Butter

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

1 pinch

Chilli Flakes

Not included in your delivery

500 milliliter(s)

Boiled Water for the Risotto

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kcal)760 kcal
Energy (kJ)3180 kJ
Fat25.9 g
of which saturates11.9 g
Carbohydrate92.3 g
of which sugars13 g
Dietary Fibre6.4 g
Protein38.2 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Measuring Jug
Garlic Press
Kettle
Large Oven-Proof Pan
Zester
Medium Bowl
Lid
Pan

Instructions

Roast the Butternut Squash
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop the 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 soft and golden, 20-30 mins. Turn halfway through.

Once cooked, remove from the oven and set aside.

Prep Time
2

Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Boil your kettle, then pour the boiled water for the risotto (see pantry for amount) into a measuring jug. Add the vegetable stock paste and stir well to combine - this is your veg stock.

Start the Risotto
3

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking. 

Once hot, add the bacon lardons and onion. Stir-fry until golden and softened, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add half the garlic and cook for 1 min more.

Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.

Time to Bake
4

Stir your veg stock into the rice. Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Meanwhile, zest and halve the lemon. Squeeze some lemon juice into a medium bowl and mix in the olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set your dressing aside.

Fry the Monkfish
5

When the risotto has about 10 mins left, heat a drizzle of oil in a large frying pan on high heat. Pat the monkfish dry with kitchen paper, then season with salt and pepper.

Once hot, add the monkfish pieces to the pan and cook for 3-4 mins each side, adjusting the heat as necessary.

Add half the butter and the remaining garlic to the pan, then cook for 1 min more, spooning the butter all over the fish. Remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Finish and Serve
6

When the risotto is cooked, remove it from the oven and mix in the roasted butternut, lemon zest, hard Italian style cheese and remaining butter. Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.

Add the rocket to the dressing and toss to coat, then share the risotto between your bowls and top with the rocket salad and monkfish.

Sprinkle over the chilli flakes to finish (use less if you'd prefer things milder).

Enjoy!

More delicious recipes with similar ingredients

Pan-Seared Salmon and Warm Tomato Salsa

Pan-Seared Salmon and Warm Tomato Salsa

with Rosemary Potatoes and Pesto Baby Leaf Salad
Caribbean Spiced Chicken and Pepper

Caribbean Spiced Chicken and Pepper

with Couscous and Tomato Salsa
The Tex-Mex

The Tex-Mex

Chipotle Spiced Cheeseburger, Chips, Guacamole, Charred Corn Salad and Rocket
Cheesy Cajun Loaded Wedges

Cheesy Cajun Loaded Wedges

with Avocado and Soured Cream
Glazed Chicken on Sun-Dried Tomato Couscous

Glazed Chicken on Sun-Dried Tomato Couscous

with Charred Courgettes, Mint and Yoghurt
Baked Harissa Salmon

Baked Harissa Salmon

with Roasted Veg Stew and Couscous
Ultimate Chipotle Beef, Cheese and Bean Burritos

Ultimate Chipotle Beef, Cheese and Bean Burritos

with Sweet Potato Chips and Tomato & Avocado Salsa
Crispy Sea Bream and Asian Style Pesto

Crispy Sea Bream and Asian Style Pesto

with Roasted Sesame Sweet Potatoes and Stir-Fried Veg
South East Asian Inspired Chickpea and Chicken Breast Curry

South East Asian Inspired Chickpea and Chicken Breast Curry

with Sweet Potato, Spinach and Zesty Basmati Rice
Creamy Spiced Lentil and Chicken Curry

Creamy Spiced Lentil and Chicken Curry

with Sweet Potato and Spinach
Red Thai Inspired Pork Meatball Curry

Red Thai Inspired Pork Meatball Curry

with Zesty Jasmine Rice
Crispy Sea Bass and Lime Coriander Rice

Crispy Sea Bass and Lime Coriander Rice

with Sticky Asian Style Sauce and Mangetout
Indonesian Style Chicken Breast and Veg Curry

Indonesian Style Chicken Breast and Veg Curry

with Rice and Coconut, Chilli and Lime Sambal
Coconut and Chicken Breast Lentil Soup

Coconut and Chicken Breast Lentil Soup

with Baby Spinach and Buttery Naans
Honey and Toasted Sesame Beef Rice Bowl

Honey and Toasted Sesame Beef Rice Bowl

with Pak Choi
Double Miso Beef Burger and Sticky Aubergine

Double Miso Beef Burger and Sticky Aubergine

with Caramelised Sweet Potato Wedges and Sesame Mayo Dressed Asian Slaw
Sweet Potato and Parsnip Gratin

Sweet Potato and Parsnip Gratin

with Cavolo Nero
Dukkah Crusted Cod

Dukkah Crusted Cod

with Spiced Veggies and Roasted Garlic Mayo
Creamy Harissa Chicken Spaghetti

Creamy Harissa Chicken Spaghetti

with Spinach and Cheese
Aubergine and Bacon Parmigiana Style Pasta

Aubergine and Bacon Parmigiana Style Pasta

with Rocket and Tomato Salad

This week's must-try HelloFresh recipes

Buffalo Style Fried Chicken Burger

Buffalo Style Fried Chicken Burger

with Fries, Corn on the Cob and Blue Cheese & Pear Slaw
Ultimate Chicken and Bacon Linguine Alfredo

Ultimate Chicken and Bacon Linguine Alfredo

with Pesto Caprese Style Salad and Parmigiano Reggiano
Ultimate Parmigiano Crumbed Chicken Schnitzel

Ultimate Parmigiano Crumbed Chicken Schnitzel

with Mustard Cream Sauce and Bacon & Truffle Crispy Potato Slices
Ultimate Matar Saag Paneer and Garlic Naan

Ultimate Matar Saag Paneer and Garlic Naan

with Ginger Rice, Coriander and Flaked Almonds
Chicken in Creamy Peppercorn Sauce

Chicken in Creamy Peppercorn Sauce

with Mash, Roasted Carrots and Tenderstem®
Honey Roasted Chicken and Beetroot Salad

Honey Roasted Chicken and Beetroot Salad

with Potatoes and Greek Style Cheese
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
Oven-Baked Truffle and Double Mushroom Risotto

Oven-Baked Truffle and Double Mushroom Risotto

with Roasted Garlic and Rocket
Italian Style Sausages and Pesto Roasted Veg

Italian Style Sausages and Pesto Roasted Veg

with Balsamic Dressed Rocket Salad
Pork Polpette in Rich Tomato Sauce

Pork Polpette in Rich Tomato Sauce

with Rigatoni, Peas, Spinach and Cheese
Cosy Butternut Squash Mac and Cheese

Cosy Butternut Squash Mac and Cheese

with Rocket and a Crispy Sage Crumb
Monkfish in Béarnaise Inspired Butter Sauce

Monkfish in Béarnaise Inspired Butter Sauce

with Cheesy Bacon Hasselback Potatoes, Samphire, Asparagus and Peas
Rosemary and Walnut Crusted Lamb Steak

Rosemary and Walnut Crusted Lamb Steak

with Buttery Mash, Roasted Carrots and Creamed Spinach
Spaghetti and Veggie Rich Lentil Ragu

Spaghetti and Veggie Rich Lentil Ragu

with Pesto, Garlic Ciabatta and Rocket
One Pan Hoisin Lamb Udon Stir-Fry

One Pan Hoisin Lamb Udon Stir-Fry

with Young Pea Pods, Mushrooms, Bell Pepper and Lime
Falafels in Harissa Sauce

Falafels in Harissa Sauce

with Sweet Potato, Bulgur Wheat and Yoghurt
Creamy Parma Ham & Parmigiano Filled Pasta

Creamy Parma Ham & Parmigiano Filled Pasta

with Pesto, Peas and Courgette
Super Quick Tex-Mex Style Pork Tacos

Super Quick Tex-Mex Style Pork Tacos

with Bell Pepper, Baby Leaves and Soured Cream
Speedy Thai Style Beef Stir-Fry and Jasmine Rice

Speedy Thai Style Beef Stir-Fry and Jasmine Rice

with Baby Corn, Young Pea Pods and Sesame Seeds
One Pan Sesame-Ginger Miso Pork Udon

One Pan Sesame-Ginger Miso Pork Udon

with Mushrooms and Young Pea Pods