Butternut Squash and Bacon Risotto Recipe at MyDish

Butternut Squash and Bacon Risotto

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Method

  • Peel the butternut squash, remove the seeds and cut into small cubes.

  • Heat the oil in a large saucepan, add the bacon and cook for 2 minutes. Then add the onion and cook for a further 2 minutes. Add the butternut squash, thyme and garlic, and cook for another minute or so until everything is coated and glossy.

  • Add the rice to the saucepan, stir and then add one-third of the stock. Continue to stir until it has been absorbed, then add the next third, stir until absorbed, and then add the remaining third.

  • Season well and allow to simmer for a few minutes.

  • Recipe courtesy of http://nutritionandfitness.axappphealthcare.co.uk

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    Ingredients

    • 2 tbsp olive oil
    • 4 rashers of lean bacon (reduced salt). rind removed. diced
    • 1 onion. peeled and finely chopped
    • 1 large butternut squash
    • 1 clove of garlic. peeled and finely chopped onion
    • 1 tsp dried thyme
    • 350g risotto rice
    • 1 litre hot fresh vegetable stock

    By Views 2178  Added Wed Mar 11 2009


    This dish uses fresh ingredients that are low in fat and salt so you have the added satisfaction afterwards of knowing that you enjoyed a delicious healthy meal.

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