Butternut Squash Risotto

with Bacon and Sage

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Instructions

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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.

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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

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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.

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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.

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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. 

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6 Mash squash

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

Tips for fussy eaters

Don't like sage? Leave it out, and garnish with fresh parsley instead.

Pro tip

Toast the pecan nuts in the oven for 5-7 min. This will bring out their naturally sweet flavour.

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

Cooking Time: 45 min

Cals 995 · Prot 29 · Carbs 110 · Fat 46

Ingredients

Number of people

Toppings

Beef bacon 90 Grams
Pecan nuts 40 Grams
Fresh sage 15 Grams
Salted butter 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 1 Piece
Arborio rice 160 Grams
Grana padano 60 Grams
Lemon 1 Piece
Salt 1 Tsp
Black pepper 0.5 Tsp

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

Cooking Time: 45 min

Cals 995 · Prot 29 · Carbs 110 · Fat 46

Instructions

photo

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.

photo

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

photo

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.

photo

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.

photo

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. 

photo

6 Mash squash

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

Tips for fussy eaters

Don't like sage? Leave it out, and garnish with fresh parsley instead.

Pro tip

Toast the pecan nuts in the oven for 5-7 min. This will bring out their naturally sweet flavour.

Ingredients

Number of people

Toppings

Beef bacon 90 Grams
Pecan nuts 40 Grams
Fresh sage 15 Grams
Salted butter 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 1 Piece
Arborio rice 160 Grams
Grana padano 60 Grams
Lemon 1 Piece
Salt 1 Tsp
Black pepper 0.5 Tsp
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