Bacon and Butternut Squash Risotto
with Parmesan
Ingredients: Butternut squash • Arborio rice • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Yellow onion • Spinach • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Italian herb spice blend (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Bacon Strips
¾ cup
Arborio Rice
340 g
Butternut Squash, cubes
56 g
Yellow Onion, chopped
56 g
Baby Spinach
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 unit(s)
Chicken Broth Concentrate
1 tbsp
Garlic Puree
(May contain traces of: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May contain traces of: Wheat, Mustard, Sesame, Soy, Milk, Tree nuts, Peanuts)
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Oil*
2 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- To a parchment-lined baking sheet, add squash and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven for 22-25 min, stirring halfway through, until tender and golden.
- Meanwhile, to a medium pot, add 4 1/2 cups (5 1/2 cups) water and broth concentrates. Cover and bring to a gentle boil over medium.
- Heat a large non-stick pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) butter and onions. Season with salt and pepper. Cook for 2 min, stirring often, until softened.
- Add rice, Italian Herb Spice Blend and garlic puree. Cook for 1-2 min, stirring often, until fragrant.
- To the pan with rice, add 1 cup broth (use same for 4 servings).
Stir until broth has been absorbed by rice. - Continue adding broth, 1 cup at a time, stirring regularly, for 22-24 min, until liquid is absorbed, texture is creamy and rice is tender.
- Meanwhile, arrange bacon strips in a single layer on another parchment-lined baking sheet. Roast in the top of the oven for 10-14 min, until crispy and cooked through.**
- When bacon is crispy, transfer to a paper towel-lined plate and set aside.
- Roughly chop spinach.
- Roughly chop bacon into bite-sized pieces.
- Once risotto is done, remove from heat. Add squash, spinach and half the Parmesan. Season with salt and pepper. Stir for 1 min, until spinach wilts.
- Divide risotto between plates. Sprinkle bacon and remaining Parmesan over top.
