Butternut Squash, Bacon and Goats Cheese Risotto

Butternut squash has to be one of my favourite foods during the autumn and winter months. There is something so comforting about it and you can add it to more or less anything! I like to make a big batch of Butternut Squash and Carrot Soup that has plenty of heat and spice to keep away those winter colds! A Goats Cheese and Butternut Squash Salad is also one of my favourites and the perfect dish for a winter’s night when you are still looking for something a little lighter than those heavy stews but comforting at the same time.

I really like the natural, sweet flavour from squash which is why it works so well in this Butternut Squash, Bacon and Goats Cheese Risotto. The sweetness pairs nicely with the saltiness from the bacon and the goats cheese gives it that slightly rich, tart flavour. I am a big fan of making a risotto, mainly because it often involves one (or very few) pan(s)! It is also really comforting to warm up with a big bowl of gooey risotto, perfect for the cold temperatures at the moment!

Butternut Squash, Bacon and Goats Cheese Risotto

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Serves: 2

Ingredients

• 1 medium butternut squash (peeled and cut into bite size chunks)
• 150g risotto rice
• 1 litre vegetable stock
• 1 small glass white wine
• Fresh thyme (leaves picked)
• Fresh rosemary (finely chopped)
• 20g butter
• 100g goats cheese (crumbled)
• 100g diced bacon
• 2 cloves garlic (peeled and crushed)
• 1 small onion (peeled and finely chopped)
• Salt/ pepper
• Olive oil

Instructions

1. Heat oven to 220C/fan 200C/gas 7. Add the butternut squash to a roasting tin with a dash of olive oil. Add the rosemary and thyme and roast for around 30 mins until soft and tender.
2. Heat a dash of olive oil in a large/ deep frying pan. Add the onions, bacon and garlic and fry on a gentle heat for around 5 mins until the bacon is starting to crisp and turn golden.
3. Add the risotto rice to the pan with the butter and mix well. Pour in the white wine and mix well well. Then gently pour in part of the vegetable stock until it covers all the rice. Stir regularly and keep gradually adding the rest of the stock as the risotto rice absorbs it until the stock is gone and the rice is cooked.
4. Take the pan off the heat and add the butternut squash and goats cheese. Mix everything together well and season with salt and pepper.

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