Email to Gill's Recipes      

Recipe Categories: Gill's HOME PAGEBeansandPulses Beef BiscuitsandCookies Bread Butter Cakes Candy Cheese Chicken ChocolateCakes ColdDessert DipsandSalsas Drinks FishandSeafood FlavouredButter Fruit HotDesserts HotDrinks IcingsandFrostings Ideas JamandChutney Pancakes Pasta Pastries Pies PorkandBacon Potato Rice Salad Sandwiches Sauces Sausages SavouryCakes Soup Sweet Vegetables Vegetarian

Butternut Squash and Smoked Bacon Risott




Source of Recipe


.


Recipe Introduction






List of Ingredients




1 small butternut squash, peeled and diced
1 onion, chopped finely
1 garlic clove, sliced
4 rashers of smoked bacon, cut into small strips
2 tbs olive oil
1 knob butter
300g Arborio rice
1 glass of white wine
1 litre vegetable or chicken stock (fresh or from a cube), hot
50g Parmesan cheese, finely grated
Fresh parsley finely chopped
Salt and pepper

Recipe





1

1 - Heat the olive oil and butter in a large pan. Add the bacon and cook until crisp. Remove with a slotted spoon. Add the onion and garlic and cook gently until soft but not coloured. Return the bacon and rice, and stir until the rice is coated in the oil and fat.
2 - Add the wine and cook until the wine has almost evaporated. Then add the cubed squash.
3 - Begin to add the stock, a ladle full at a time and stir gently in a circular motion until the stock is almost absorbed. Continue in this fashion for 20-25 minutes, until the stock is used up or the grains have plumped up nicely, are almost cooked but still retaining a slight crunch (of course, you cook it to your liking!).
4 - Add 25g of the Parmesan cheese and stir thoroughly. Taste for seasoning, it should need a good grind of black pepper but go easy on the salt.
5 - Serve in bowls with fresh parsley and more Parmesan cheese sprinkled on.

Serves 2 and 1 child (with a bit left for greedy people...)