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 1171 · Prot 46 · Carbs 128 · Fat 62
Family Friendly
Air Fryer
45 min
Risotto, originally from Northern Italy, is made with Arborio rice which is more starchy than most long grain varieties.
Cals 1171 · Prot 46 · Carbs 128 · Fat 62
Family Friendly
Air Fryer
Ingredients
Toppings
Beef bacon
160 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) | 4888 / 1171 |
| Fats (g) | 62.1 |
| of which saturated (g) | 22.3 |
| Carbohydrates (g) | 128 |
| of which sugars (g) | 12.7 |
| Fibers (g) | 12.9 |
| Proteins (g) | 45.7 |
| Salt (g) | 7.5 |
*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.
Tip! If using an air fryer, preheat to 180°C. Air fry the squash with a drizzle of oil and salt for 10-12 min. Add the beef bacon and cook for another 10-12 min until cooked through. Cook in batches if necessary.
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 Serve
- 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.
- Serve the Butternut Squash Risotto with Bacon and Sage topped with the bacon, sage butter, squash and pecan nuts
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