HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon, Chili Flakes And Butternut Squash Risotto
Bacon, Chili Flakes and Butternut Squash Risotto

Bacon, Chili Flakes and Butternut Squash Risotto

with Parmesan

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Who doesn't love a creamy, rich risotto? This butternut squash risotto is so easy to put together and packed with incredible flavour made even better by the crispy bacon on top. The best part? All the stirring will have your biceps toned and your taste buds satisfied!


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Bacon Strips

¾ cup

Arborio Rice

¼ cup

Parmesan Cheese


1 tbsp

Italian Seasoning


1 unit

Chicken Broth Concentrate

340 g

Butternut Squash, cubes

6 g


1 tbsp

White Wine Vinegar


1 tsp

Chili Flakes

56 g

Onion, chopped

Not included in your delivery

2 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories1210 kcal
Fat85 g
Saturated Fat29 g
Carbohydrate88 g
Sugar10 g
Dietary Fiber2 g
Protein23 g
Cholesterol105 mg
Sodium730 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Parchment Paper
Paper Towel
Medium Pot
Measuring Cups
Garlic Press
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat oven to 425°F (to roast squash and bacon). Start prep when oven comes up to temp! If you run out of broth before rice is cooked through, add water (1/2 cup at a time) and continue stirring until it's cooked. In Step 1, use this heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!

Wash and dry all produce.* On a baking sheet, toss squash, 1 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes. (NOTE: Reference heat guide in Start Strong). Season with salt and pepper. Roast in the middle of the oven, until golden-brown and tender, 25-28 min.


Meanwhile, on a parchment-lined baking sheet, arrange bacon strips in a single layer. Bake bacon, in top of oven, until crispy and cooked through, 22-24 min. (TIP: Cook to a min internal temp. of 71°C/160°F.**) When bacon is crispy, transfer to a paper towel-lined plate and set aside.


Meanwhile, in a medium pot, combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrate(s). Bring to a gentle boil over medium heat. Meanwhile, peel, then mince or grate garlic.


Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 1-2 min. Add rice, garlic, Italian seasoning and 1 tbsp vinegar (dbl for 4 ppl). Stir together, 1 min. Add 1/2 cup broth (use same amount for 4 ppl) from the medium pot and stir until broth has been absorbed by rice.


Continue adding broth, 1/2 cup at a time, stirring often, until liquid is absorbed, rice is tender and creamy, 23-25 min. After the last cup of broth has been stirred in and absorbed, rice should be tender and texture creamy. Season with salt and pepper.


Crumble or roughly chop bacon into bite-sized pieces. Into the risotto, stir in squash, half the Parmesan and half the bacon. Divide risotto between plates, sprinkle with remaining Parmesan and remaining bacon.