Bacon and Butternut Squash Risotto

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 200°C. Pop the diced butternut squash onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread them out in a single layer. When the oven is hot, roast on the top shelf until golden and tender, 20-30 mins. Turn halfway.

Step 2

Meanwhile, halve, peel and chop the onion into small pieces. Roughly chop the parsley (stalks and all). Halve the red chilli lengthways, deseed and finely chop. Peel and grate the garlic (or use a garlic press). Chop the bacon rashers widthways into 1cm wide strips.

Step 3

Pour the water (see ingredients for amount) into a medium saucepan on high heat. Add the stock paste and stir to combine. Bring to the boil then reduce the heat to the lowest setting. Meanwhile, heat a drizzle of oil in another large saucepan on medium heat. Add the onion and bacon. Stir and cook until the onion is soft and the bacon is browned, 5-6 mins. IMPORTANT: Cook lardons thoroughly.

Step 4

Add the chilli and the garlic. Cook for 1 min, then add the risotto rice. Stir and cook 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

Step 5

Once the risotto is ready, remove from the heat. Add the cooked butternut squash, hard Italian style cheese, three quarters of the parsley and a knob of butter (if you have some). Season to taste with salt and pepper.

Step 6

Halve the lemon, then squeeze lemon juice into the risotto to taste. Serve the bacon and butternut squash risotto in bowls with the remaining parsley sprinkled over the top. Enjoy!