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Bacon and Butternut Squash Risotto
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Bacon and Butternut Squash Risotto

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!

Tags:
Family Friendly
Optional Spice
Allergens:
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time50 minutes
DifficultyEasy

Ingredients

serving amount

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*

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Nutrition Values

Calories900 kcal
Fat53 g
Saturated Fat21 g
Carbohydrate88 g
Sugar11 g
Dietary Fiber6 g
Protein22 g
Cholesterol85 mg
Sodium1240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Medium Pot
Measuring Cups
Large Non-Stick Pan

Instructions

Roast squash
1

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.

Bake bacon
2

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.

Make broth
3

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.

Start risotto
4

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.

Cook risotto
5

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.

Finish and serve
6

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.