Experience the pure joy of comfort food with this Bacon & Butternut Squash Risotto with Chilli and Cheese recipe. Overflowing with hearty, savoury flavours and a delicate balance of heat, this meal transforms any weeknight dinner into a warm, comforting feast!
The Bacon & Butternut Squash Risotto is creamy and rich, boasting the smoky, savoury depth of the bacon, beautifully contrasted by the sweet, mellow butternut squash. This delightful pairing forms a harmonious blend of flavours that is undeniably indulgent and satisfying.
The addition of chilli provides a kick that elevates the dish to new heights. It punctuates the rich risotto with a hint of heat, creating a stunning balance of flavours that dances on the palate. Whether you’re a lover of spice or merely appreciate a touch of warmth, this element adds a layer of complexity that enhances the overall dish.
The finishing touch of cheese cannot be understated. Melting into the hot risotto, the cheese introduces a luxurious creaminess and a subtly sharp contrast to the dish. It melds with the other ingredients, adding an extra layer of delicious richness that brings the entire dish together.
Despite its gourmet appeal, this Bacon & Butternut Squash Risotto with Chilli and Cheese recipe is wonderfully easy to create. Making it an ideal weeknight dinner option, providing a comforting hug of delicious warmth after a long day. Each spoonful promises a burst of flavourful delight, serving up comfort in every bite.
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Baking Tray, Saucepan, Garlic Press, Bowl and a Measuring Jug.
Bacon & Butternut Squash Risotto with Chilli and Cheese
Print RecipeIngredients
- 300g Diced Butternut Squash
- 1 Bunch of Flat Leaf Parsley
- 1 Garlic Clove
- 2 Vegetable Stock Powder
- 40g Grated Hard Italian Style Cheese
- 1 Onion
- ½ Red Chilli
- 4 Streaky Bacon Rashers
- 175g Risotto Rice
- ½ Lemon
Instructions
Step 1: Preheat your oven to 200°C. Put the diced butternut squash on a baking tray and drizzle over a little oil. Season with salt and pepper.
Pop on the top shelf of your oven and roast until golden and tender, 25-30 mins. Turn halfway through cooking.
Step 2: Meanwhile, halve, peel and chop the onion into small pieces. Roughly chop the parsley (stalks and all). Halve the red chilli lengthways, deseed and finely chop.
Peel and grate the garlic (or use a garlic press). Chop the bacon rashers widthways into 1cm wide strips (use scissors for this if you like – it’s much easier!)
IMPORTANT: Wash your hands after handling raw meat.
Step 3: Pour the water into a medium saucepan on high heat (see ingredients for amount).
Add the stock powder, stir to dissolve and reduce the heat to the lowest setting. Heat a splash of oil in another large saucepan on medium heat.
Add the onion and bacon. Stir and cook until the onion is soft and the bacon browned, 5-6 mins.
Step 4: Add the chilli and the garlic, cook for 1 minute more, then stir in the arborio rice. Cook for 1-2 mins.
Add a ladleful of the stock and stir. Once the rice has absorbed the stock, add another ladleful and continue to stir.
Continue adding stock and stirring regularly, until all the stock has been absorbed by the rice. This should take 20-25 mins.
Step 5: The risotto is ready when the rice is ‘al dente’ – cooked through but has a bit of firmness left in the middle. Once ready, remove from the heat.
Add the cooked butternut squash, the hard Italian cheese, three-quarters of the parsley and a knob of butter (if you have some).
Step 6: Halve the lemon, add a squeeze of lemon juice, taste and season accordingly.
Serve the bacon and butternut squash risotto in bowls with the remaining parsley sprinkled over the top. Buon appetito!
