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.
309 Reviews
Cals 1125 · Prot 36 · Carbs 117 · Fat 52
Family-Friendly
Try Hello Chef Now
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.
309 Reviews
Cals 1125 · Prot 36 · Carbs 117 · Fat 52
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Toppings
Beef bacon
90 Grams
Pecan nuts 2*
40 Grams
Fresh sage
15 Grams
Salted butter 4*
50 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
Grana padano 4*5*
60 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.

Before you start

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

Instructions

Roast

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. Add the beef bacon to the other side of the tray. Bake for 15 min further.
Prep

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.
Fry

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.
Make risotto

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.
Sage butter

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.
Mash squash

6 Mash squash

Once tender, mash the squash (save some whole pieces for garnish) on the tray with a fork. Add the squash, Grana padano 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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