Butternut squash risotto with bacon and Parmesan

The lemon the chilli and the parsley are very important in this dish. It is what makes it supreme!

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Step 1

Gas 7 roast squash on top shelf drizzle olive oil for 30 minutes

Step 2

Prep veg and bacon Boil 750ml water and put with stock in a saucepan and keep on low heat

Step 3

Fry onion and bacon Add chilli and garlic 1 min Stir in rice for 1-2 mins Add a ladleful of stock at a time for about 25 mins until rice is cooked Or put on instant pot for 10 mins

Step 4

When rice is done, squash should be roasted so add to risotto along with the parsley and Parmesan Half a lemon and squeeze over, serving a quarter on the side and garnish with some of the parsley