Oven baked bacon and butternut squash risotto. Oven baked = no constant stirring! I had a pack of bacon 2 days over its use by date. I will let you know tomorrow if we are still alive! I used a third of a butternut squash- (the rest will be used for other meals) and some leftover wine- I know! I know! (that is unusual in our house). If you are vegetarian you can chuck in any veg you like towards the end. Serves 5-6 500g arborio rice 1.3 litres chicken stock Pack of smoked back bacon chopped 1 onion 2 garlic cloves sliced thinly 1oz butter 1 small glass white or rose wine (optional) Handful cherry tomatoes Handful green veg such as broccoli (optional) I use a lidded oven dish which I can also use on the hob. If you dont have one like this, cook on hob first and transfer to oven dish with lid. Oven on at 180. Gently fry chopped onion and garlic until soft. Add bacon. When cooked, melt the butter into the pan/ dish and add rice and coat everything in the butter for 1 min. Add cubed butternut squash. Add wine, stir until nearly evaporated, add all the stock. Give a good stir and put on lid and put in oven for 15 mins. Take out and add tomatoes and veg. Cook for another 3 mins or until the broccoli is cooked to your liking. Lovely with Parmesan on the top if you have it. Jayne
Posted on: Mon, 12 Jan 2015 19:16:04 +0000
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