Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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 beefbacon to the other side of the tray. Bake for 15 min further.
Meanwhile, peel and finely chop the onion and garlic. Boil the measuredwater and dissolve the chickenstockcube in it. Roughly chop the pecannuts.
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, Granapadano 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, sagebutter, squash and pecannuts and serve.