Creamy Bacon & Butternut Squash Risotto
This creamy risotto is a comforting fan favourite. You'll infuse arborio rice with bacon, sage and garlic before stirring through roasted butternut squash and grated Italian hard cheese. Top with crispy bacon bits and tuck in.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle
Chop half of your smoked streaky bacon finely (you'll use the rest later!)
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the chopped bacon and cook for 4-5 min or until starting to crisp
While the bacon is cooking, peel and finely dice your shallot[s]
Peel and finely chop (or grate) your garlic
Once the bacon is starting to crisp, reduce the heat to medium and add the diced shallot and dried sage to the pan
Cook for 3 min further or until the shallot has softened
Meanwhile, dissolve your chicken stock mix in 750ml [975ml] [1.4L] boiled water
Once the shallot has softened, add your arborio rice and chopped garlic to the pan and cook for 1 min or until fragrant, stirring to coat the grains in the oil
Add the chicken stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked
While the risotto is cooking, line a baking tray (or two!) with non-stick baking paper
Add your butternut squash cubes to one side of the baking tray[s] with a drizzle of olive oil and a pinch of salt
Give everything a good mix up and put the tray[s] in the oven for an initial 10 min
After an initial 10 min, remove the butternut squash from the oven and add the remaining smoked streaky bacon to the other side of the tray[s]
Return the tray[s] to the oven for a further 12-15 min or until the bacon is crispy and the butternut squash is tender
Once the butternut squash is tender, remove the tray[s] from the oven and transfer the cooked squash to the risotto and stir it all together
Transfer the crispy bacon to a clean chopping board and chop roughly – these are your crispy bacon bits
Once the risotto is ready, stir through most of your grated Italian hard cheese (save the rest for garnish!), a generous knob of butter and a generous grind of pepper – this is your creamy bacon & butternut squash risotto
Serve the creamy bacon & butternut squash risotto topped with the remaining grated Italian hard cheese and crispy bacon bits
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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