Bacon and Butternut Squash Risotto
with Chili Flakes and Parmesan
Who doesn't love a creamy, rich risotto? This butternut squash risotto is so easy to put together and packed with incredible flavour. The best part? Crispy bacon on top for taste and texture!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
¾ cup
Arborio Rice
½ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Italian Seasoning
2 unit
Chicken Broth Concentrate
340 g
Butternut Squash, cubes
1 tbsp
Garlic Puree
1 tbsp
White Wine Vinegar
(Contains Sulphites)
¼ tsp
Chili Flakes
56 g
Onion, chopped
56 g
Baby Spinach
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat Guide for Step 1: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add squash, 1 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes to a parchment-lined baking sheet. (NOTE: Reference heat guide.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 22-25 min.
While squash roasts, arrange bacon strips in a single layer on another parchment-lined baking sheet. Bake in the top of the oven until crispy and cooked through, 10-12 min.** When bacon is crispy, transfer to a paper towel-lined plate and set aside.
While bacon bakes, combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrates in a medium pot. Bring to a gentle boil over medium heat. While broth comes to a boil, roughly chop spinach.
Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions. Season with salt. Cook, stirring occasionally, until softened, 2-3 min. Add rice, Italian Seasoning, vinegar and garlic puree. Cook, stirring often, until fragrant, 1-2 min.
Add 1 cup broth from the medium pot to the pan with rice. Cook, stirring often, until broth has been absorbed by rice. Continue cooking, adding broth, 1 cup at a time, stirring regularly, until liquid is absorbed, texture is creamy and rice is tender, 30-35 min.
When the last cup of broth has been absorbed and rice is tender and creamy, reduce heat to low. Add squash, spinach and half the Parmesan. Season with salt and pepper. Cook, stirring often, until spinach wilts, 1 min. Crumble or roughly chop bacon into bite-sized pieces. Divide risotto between plates. Sprinkle bacon and remaining Parmesan over top. Sprinkle remaining chili flakes over top, if desired.
