Bacon, Chili Flakes and Butternut Squash Risotto
with Parmesan
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.
Ingredients
250 g
Bacon Strips
¾ cup
Arborio Rice
¼ cup
Parmesan Cheese
(Contains Milk)
1 tbsp
Italian Seasoning
(Contains Sulphites)
1 unit
Chicken Broth Concentrate
340 g
Butternut Squash, cubes
6 g
Garlic
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tsp
Chili Flakes
56 g
Onion, chopped
Not included in your delivery
2 tbsp
Oil*
2
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
