Leerdammer, Vegetable and Bacon Risotto

A delicious warming recipe, perfect for any time of the year. The Leerdammer really sets it off!

1. 1

   Preheat the oven to 220c/200c fan/ Gas7. Chop the squash into small chunks and place them in a baking tray and drizzle with 1 tbsp of oil. Cook until soft and tender. This should take about 20-30 minutes.
   
   Heat 2 tbsp olive oil in a large saucepan. Gently fry the onion and garlic until tender.
   When the onion is soft tip the rice into the pan. Stir well, coating the rice with oil and fry for a minute until the rice turns slightly translucent. Add the white wine to the pan and when it has been absorbed pour in about a 1/4 of the boiling stock, bring to the boil, stir well and turn the heat down to a simmer. Add black pepper and thyme.
   
   Grill or dry fry the bacon until crispy them snip into little pieces
   
   Check the rice every few minutes and give it a stir to make to make sure it doesn't stick. Add more boiling stock when it has been absorbed. When about 3/4 of the stock has been added to the pan add the chopped apple and sweet corn.
   
   Meanwhile grill or dry fry the bacon until crispy them snip into little pieces, then add to the risotto. Remove the peel from the butternut squash, add all the squash to the rice and stir well.
   
   When the risotto is cooked take the pan off the heat and add the Leerdammer. Use a knife to slice the Leerdammer straight into the pan. Stir it through but not too vigorously. Serve with a little more Leerdammer grated on the top.