Butternut Squash Risotto

Name: Butternut Squash Risotto with Bacon and Sage
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 90 Grams of Beef bacon; 40 Grams of Pecan nuts; 15 Grams of Fresh sage; 30 Grams of Butter; 1 Tsp of Salt; 600 Grams of Butternut squash; 1 Tbsp of Olive oil; 1 Piece of Red onion; 1 Piece of Garlic cloves; 700 ML of Water; 1 Piece of Chicken stock cube; 160 Grams of Arborio rice; 30 Grams of Grated Parmesan; 1 Piece of Lemon; 1 Tsp of Salt; 1 Tsp of Black pepper

with Bacon and Sage

Risotto, originally from Northern Italy, is made with Arborio rice which is more starchy than most long grain varieties.

248 Reviews

Cals 1014 · Prot 35 · Carbs 127 · Fat 50

Family Friendly

45 min

Butternut Squash Risotto with Bacon and Sage

Risotto, originally from Northern Italy, is made with Arborio rice which is more starchy than most long grain varieties.

248 Reviews

Cals 1014 · Prot 35 · Carbs 127 · Fat 50

Family Friendly

Ingredients

Toppings

Beef bacon

90 Grams

Pecan nuts 2*

40 Grams

Fresh sage

15 Grams

Butter 4*

30 Grams

Salt

1 Tsp

Risotto

Butternut squash

600 Grams

Olive oil

1 Tbsp

Red onion

1 Piece

Garlic cloves

1 Piece

Water

700 ML

Chicken stock cube 4*5*9*15*

1 Piece

Arborio rice

160 Grams

Grated Parmesan 4*

30 Grams

Lemon

1 Piece

Salt

1 Tsp

Black pepper

0.5 Tsp

Allergens

*2 Tree Nuts, *4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4230 / 1014
Fats (g)	50.1
of which saturated (g)	17.2
Carbohydrates (g)	127
of which sugars (g)	12.7
Fibers (g)	12.9
Proteins (g)	34.8
Salt (g)	5.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast

Preheat the oven to 200°C/180°C fan. Peel the butternut squash and chop it into thin half-moons. Place the squash onto one side of a baking tray, drizzle with oil and season salt. Bake for 15 min. After 15 min, add the beef bacon to the other side of the tray. Bake for 15 min further.

2 Prep

Meanwhile, peel and finely chop the onion and garlic. Boil the measured water and dissolve the chicken stock cube in it. Roughly chop the pecan nuts.

3 Fry

Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the onion with a pinch of salt and cook for 5-6 min until softened. Once softened, add the garlic and arborio rice and cook for 1 min further, stirring to coat the grains in the oil.

4 Make risotto

Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until almost all of the stock is absorbed and the rice is cooked 'al dente' – this is your risotto.

5 Sage butter

Meanwhile, pick the sage leaves. Heat a pan over a medium-low heat with the butter. Add a pinch of salt. Once the butter has melted, add the sage and fry for 2-3 min or until the sage turns crispy and the butter starts to turn brown. Remove the pan from the heat.

6 Mash squash

Once tender, mash the squash (save some whole pieces for garnish) on the tray with a fork. Add the squash, grated Parmesan and a squeeze of lemon juice to the risotto. Add a splash of water to loosen. Season with salt and pepper. Top with the bacon, sage butter, squash and pecan nuts and serve.

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