Roasted butternut Squash and Bacon risotto

I'm continuing my love affair with butternut squash with this recipe for Roasted Butternut Squash and Bacon risotto; a very comforting dish.

It's perfect for an autumnal risotto as it provides a lovely, smooth, creamy texture without using any indulgent ingredients (like actual cream, for instance!). The sweetness makes a nice contrast to the salty bacon too. As there is a lot of salt from the bacon, I don't recommend cook the risotto in stock, as you normally would, or the salt levels will become overwhelming and you won't taste anything else.

When the risotto is served up, it doesn't look like a very large portion but it's incredibly filling. I was tempted to serve it with a salad, but I don't think I could have fitted it in, to be honest!

This recipe for roasted butternut squash and bacon risotto is syn-free on Slimming World if you use bacon medallions and spray oil. It's around 520 calories if you are managing your calories.

Make Roasted Butternut Squash and Bacon Risotto

If you would like a printable version of the recipe- click here: Butternut Squash and Bacon Risotto printable version.

Ingredients

(serves 4)

500g arborio rice
350 ml boiling water
1 onion 
2 cloves of garlic (crushed)

300g butternut squash

5 rashers of bacon

4 tsp olive oil

Method

1. Peel and chop the butternut squash. Pop it in a large bowl with 2 tsp of olive oil and stir until well coated. 

2.Lay it on a baking tray and pop in a preheated oven at 200 for 25 minutes or until the pieces are softened and slightly caramelised.

3. While the butternut squash is roasting, chop the onion finely and add to a medium saucepan with the remaining oil and the crushed garlic. Gently saute the onion on medium heat until softened.

4. Add the risotto rice and stir through. 

5. Pour the boiling water a little at a time, adding more when it's absorbed. Stir gently on a regular basis so it doesn't stick.

6. While the risotto is cooking, put the bacon on to grill. Grill on high until it's cooked and crispy.

7. Take the risotto off the heat when the rice is cooked through. It should still have a runny consistency. 

8. Put the roasted butternut squash back in the large bowl you used earlier and blend with a stick blender until smooth.

9. Pour the blended butternut squash into the risotto and stir.

10. Return to a very low heat to keep warm.

11. Chop the crispy bacon into small pieces, keeping aside a couple of thin strips to use as decoration on each bowl.

12. Add the bacon to the risotto and stir through. It will soften.

13. Serve the risotto into bowls and top with the crispy bacon strips.