Butternut Squash, Bacon and Goats Cheese Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 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
  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.
Recipe by A Modern Rose at http://www.amodernrose.com/butternut-squash-bacon-and-goats-cheese-risotto/