Butternut Squash Risotto

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Butternut squash (medium)		1
Risotto rice		for 1
Onion		1/2
Bacon rashers		2
Tinned tomatoes (chopped)		1
Chicken stock cube		1
White wine		100ml
Water		200ml
Cheddar cheese		1 tbsp
Parsley		as you like

Method

Cook

30min

Cut the squash in half lengthways. Deseed then microwave for 9-10 minutes.

Scoop out the flesh keeping some remaining inside the skin (this will make the 'dish' sturdier).

Put the olive oil in a pan and heat on medium. Add the finely chopped onion and roughly chopped bacon and fry.

When the onion is soft, add the unwashed rice and fry. Add the wine, water, tomatoes and stock cube and mix well.

Keep stirring on medium heat. When the rice is half cooked, add half the butternut squash. Add the grated cheddar cheese.

The risotto should be loose, so keep adding water as you cook the rice.

When the rice is almost cooked, add the remaning squash and season with salt & pepper.

Add the finely chopped parsley and scoop the risotto into the hollow squash skin. Sprinkle with more parsley before serving.

Tips & Note

●Butternut squash comes from the pumpkin family. Don't overcook or it will disappear. That's why it's better to add the last half just before turning the heat off.

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