Butternut Squash Risotto

Ingredients

4 rashers back 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 risotto rice (Arborio) 

1-litre stock made from 2 low-salt vegetable or chicken stock cubes 

pepper to season 

 

Preparation time: 10 minutes
Cooking time: 40 minutes

Serves: 4

Nutrition: Per serving
Energy
447 Kcals
Fat
9.1g
Saturates
2.4g
Sugars
8.9g
Salt
1.2g

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

Ingredients

4 rashers back 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 risotto rice (Arborio) 

1-litre stock made from 2 low-salt vegetable or chicken stock cubes 

pepper to season 

Method

Cook the bacon and butternut squash in a large non-stick frying pan with the oil for 10 minutes 

Add the onion and continue to cook for about 5 minutes.  The squash and onion should both have softened 

Stir in the rice, then add the hot stock, stir again and bring to a simmer   

Cook for 15-20 minutes, stirring regularly to make sure the rice does not stick  

When almost all the stock has been absorbed and the rice is tender the dish is ready.  Season and serve 

Recipe Tip:

To reduce the salt further, replace the bacon with 1 small chicken breast, cut into strips.

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