Bacon and Butternut Risotto
with parsley and Italian style cheese
This bacon and butternut squash risotto is a creamy and even decadent dish that's great if you're looking for something simple and satisfying. It might take a little bit longer to make, but from the very first bite, you'll see exactly why it's worth it.
Tags:
Family Friendly
•Optional Spice
•Eat Me First
Allergens:
Celery
•Milk
Total Time50 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Diced Butternut Squash
1 unit(s)
Onion
5 grams
Parsley
½ unit(s)
Chilli
1 unit(s)
Garlic
100 grams
Irish Bacon Lardons
1 sachet(s)
Hello Muscat
(Contains Celery)
225 grams
Risotto Rice
50 grams
Grated Italian Style Hard Cheese
(Contains Milk)
½ unit(s)
Lemon
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter (Optional)
Nutrition Values
Energy (kcal)711 kcal
Energy (kJ)2977 kJ
Fat19.3 g
of which saturates9 g
Carbohydrate109.3 g
of which sugars9.9 g
Dietary Fiber0 g
Protein26.9 g
Cholesterol0 mg
Salt3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Ladle
Instructions
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Pop the butternut squash onto a large (lined) 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, 18-20 mins. Turn halfway through.
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Roughly chop the parsley (stalks and all).
- Halve the chilli lengthways. Deseed and finely chop half (double for 4p).
- Peel and grate the garlic (or use a garlic press).
- Halve the lemon.
3
- Add 1L water (double for 4p) to a medium pot over high heat. Bring to the boil.
- To make your stock, add the muscat, stir to dissolve and reduce heat to lowest setting.
- Place a separate large pot over medium heat with a drizzle of oil.
- When the oil is hot, add the onion and bacon lardons. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- Stir and cook until the onion is soft and the bacon is browned, 5-6 mins.
4
- Add the garlic and chilli (use less if you don't like spice) and cook for 1 min more.
- 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, stir in another ladle.
- Keep the pot on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 25-30 mins.
5
- Once cooked, remove from the heat (your risotto will be ready when the rice is al dente—cooked through but with a tiny bit of firmness left in the middle).
- Add the roasted butternut squash, the Italian style hard cheese, three-quarters of the parsley and a knob of butter if you have any.
- Stir to combine.
6
- Add a squeeze of lemon juice, taste and add more if desired.
- Serve the bacon and butternut squash risotto in bowls.
- Finish with a sprinkling of the remaining parsley.
