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.
Cals 987 · Prot 29 · Carbs 109 · Fat 46
Family-Friendly
Try Hello Chef Now
45 min
photo
Risotto, originally from Northern Italy, is made with Arborio rice which is more starchy than most long grain varieties.
Cals 987 · Prot 29 · Carbs 109 · Fat 46
Family-Friendly
Try Hello Chef Now
Download PDF
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

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.

Before you start

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

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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