Bacon Risotto

25 Minute Bacon Risotto. Packed with veggies, this risotto is so yummy with a rich creamy bacon sauce.

Serves: 2 Time: 25 minutes

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Ingredients

• 300g butternut squash, cut into cubes (or use already cubed)

• 8 rashers of streaky bacon, cut into 2cm pieces

• 180g risotto rice

• 20g parmesan cheese, grated

• 1 tablespoon olive oil

• 1 onion, diced

• handful parsley, chopped

• 1 red chilli, sliced thin

• 2 garlic cloves, minced

• 750mls vegetable stock, knorr pots are lovely

Method

1. Heat the oven to 200°C, then throw the cubed butternut squash onto a baking tray, drizzle over the oil, and season with salt and pepper. Whack into the oven for 25 minutes or so, until golden.

2. Dissolve your stock into 750mls boiling water and set aside. Next, in a large pan on medium heat, add the onion and bacon and cook for 5 mins until the bacon is cooked and the onion is soft. Once done, throw in the chilli and garlic and cook for 1 minute.

3. Pour in the risotto rice and stir well for 2 minutes. Next, pour in 100mls of stock at a time and stir through the rice. You want the rice to absorb the stock so make sure the heat isn't too high.

4. Keep adding 100mls more of the stock and stirring until all the stock has been absorbed. This should take 20-25 mins. You can test if the rice is ready by testing if it’s still too hard.

5. Once done, turn the heat off and stir through the butternut squash, parmesan and parsley. Enjoy!

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