butternut squash & bacon risotto

Serves: 4
Prep. time: 10 minutes
Cook time: 35 minutes
Total time: 30-60 Minutes
Syns per serving: FREE



ingredients

1 leek, washed and finely chopped
7oz/200g lean bacon, cut into bite-sized pieces
4 garlic cloves, peeled and finely chopped
1¼ cups/9oz/250g risotto rice
14oz/400g butternut squash, cut into small bite-sized pieces
3½ cups/1½pt/850ml boiling hot chicken stock
salt and freshly ground black pepper
4 tbsp finely chopped chives

method

Heat a large, nonstick skillet over a medium heat. Add the leek and bacon and stir-fry for 3–4 minutes.
Add the garlic, rice, and butternut squash and stir-fry for 2–3 minutes. Add a ladleful of a boiling stock and stir and cook until the liquid is absorbed. Repeat, adding a ladleful at a time, until half the stock is used up.
Continue to cook in this way until all the stock is used up and the rice is creamy and al dente (tender but still retaining a bite), and the squash is tender. This should take about 20–25 minutes.
Remove from the heat, season well and stir in the chopped chives. Ladle into warmed bowls and serve immediately.

Tip: Suitable for home freezing.

Ooh that looks lovely Steve, have you made it?   

yep without the bacon

Lovely taste nice did it, I could leave the bacon not a fan I must admit   

Tasty!   

I love butternut squash