Friday 7 November 2014

Butternut Squash Risotto

I really can't believe that I haven't shared this recipe before because it has to be one of my favourites, especially this time of year.

I love the taste and the textures and, if I've had a stressful day, there's no better therapy than standing over a big pan of risotto slowly stiring in the stock :) A real bonus to this recipe is that it's SYN free with Slimming World.

Here's what you need:

1 large leek, 200g of lean bacon, 4 garlic gloves, 250g risotto rice, 400g butternut squash, 850ml chicken stock.
Chop up all of the ingredients:
Stir fry, using Fry Light spray, the leek and bacon for 3-4 minutes:
Add the garlic, rice and butternut squash and fry for a further 2-3 minutes:
Add the stock a ladle full at a time until it is all absorbed and the rice is cooked to your liking, this takes about 20-25 minutes:
And then serve:
I always say this is autumn in a bowl and, after writing this post, I'm so pleased I've got some ready for my lunch today :)

I hope I've inspired you to try a winter warmer on this cold day.

Thanks for stopping by
Jo xx


Jackie Pocock said...

I love butternut risotto too but not tried it with bacon - will give that a go for sure. Also, I'm really lazy and add all the stock at once, with dylan running around I can't be in one place for too long, there is always something he needs me for.

Elizabeth said...

This looks tasty!It just so happens I have some butternut squash in the fridge so definitely one for me to try :) Thanks for sharing. Elizabeth xx

Fiona@Staring at the Sea said...

This looks delicious Jo. I'd make it, without the bacon, for our meat free Mondays.

Dawn said...

Love Risotto, need to try your method of cooking as I usually cook the squash separately then combine at the end.

Sandra said...

I love making risotto ... Something so comforting in stirring it all the time. I'm certainly going to give this a go