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Butternut Squash Risotto

Prep time: 50mins | Difficulty: easy | Serves: 4

Sweet from the butternut squash with the hint of salt from the bacon, this will become a family favorite.

Tags:

View All dinner family favorites vegetarian

Nutritional information per serving (1/4 of recipe)

Fat

9.1g 

Saturated

2.4g 

Carbohydrate

N/a 

Protein

N/a 

Calories

447kcals 

Ingredients

  • 4 pieces of bacon, trimmed of fat and chopped into pieces
  • 1 tablespoon rapeseed oil
  • 1 large onion finely chopped
  • 1 small butternut squash, peeled and chopped into bite-sized pieces
  • 300g (2 1/2 cups) risotto rice (Arborio)
  • 1 litre (4 cups) stock made from 2 low-salt vegetable or chicken stock cubes
  • pepper to season

Method

  1. Cook the bacon and butternut squash in a large non-stick frying pan with the oil for 10 minutes
  2. Add the onion and continue to cook for about 5 minutes. The squash and onion should both have softened
  3. Stir in the rice, then add the hot stock, stir again and bring to a simmer
  4. Cook for 15-20 minutes, stirring regularly to make sure the rice does not stick
  5. When almost all the stock has been absorbed and the rice is tender the dish is ready. Season and serve
  6. Recipe Tip: To reduce the salt further, replace the bacon with 1 small chicken breast, cut into strips.
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