Bacon and Butternut Squash Risotto 9

with Chilli and Cheese

Classic 40-45 Minutes • Mild Spice • 3 of your 5 a day

Diced Butternut Onion

Squash

Flat Leaf Red Chilli

Parsley

Garlic Clove Streaky Bacon

Vegetable Stock Risotto Rice

Paste

Grated Hard Lemon

Italian Style
Cheese

Pantry Items
Oil, Salt, Pepper
Before you start 1 2 3
Our fruit and veg need a little wash before you use them!
Wash your hands before and after prep.
Cooking tools
Baking tray, garlic press and saucepan.
Ingredients
Ingredients 2P 3P 4P
Diced Butternut
300g 450g 600g
Squash**
Onion** 1 1 2
Flat Leaf Parsley** 1 bunch 1 bunch 1 bunch
Red Chilli** 1/2 3/4 1 Roast the Squash Get Prepped Start your Risotto
Garlic Clove** 1 1 2
Preheat your oven to 220°C/200°C fan/gas mark 7. Meanwhile, halve, peel and chop the onion into Pour the water for the risotto (see pantry for
Streaky Bacon** 4 rashers 6 rashers 8 rashers
Vegetable Stock Pop the diced butternut squash onto a large small pieces. Roughly chop the parsley (stalks amount) into a medium saucepan on high heat.
20g 30g 40g
Paste 10) baking tray. Drizzle with oil, season with salt and all). Add the veg stock paste and stir to combine.
Risotto Rice 175g 260g 350g
and pepper, then toss to coat. Spread out in a Halve the red chilli lengthways, deseed and Bring to the boil, then reduce the heat to the lowest
Grated Hard
Italian Style 40g 60g 80g single layer. finely chop. Peel and grate the garlic (or use a setting to keep your stock warm.
Cheese** 7) 8) garlic press).
When the oven is hot, roast on the top shelf Meanwhile, heat a drizzle of oil in another large
Lemon** 1/2 1/2 1
until golden and tender, 20-30 mins. Turn Cut the bacon rashers widthways into 1cm saucepan on medium heat. Once hot, add the
Pantry 2P 3P 4P halfway through. wide strips. TIP: Use scissors to cut the bacon. bacon and stir-fry for 1-2 mins.
Water for the
Risotto*
750ml 1125ml 1500ml IMPORTANT: Wash your hands and equipment Add the onion and cook, stirring, until golden,
*Not Included **Store in the Fridge after handling raw meat. 4-5 mins. IMPORTANT: Cook bacon thoroughly.
Nutrition
Typical Values Per serving Per 100g
for uncooked ingredient 407g 100g
Energy (kJ/kcal) 2472 /591 607 /145
Fat (g) 14.2 3.5
Sat. Fat (g)
Carbohydrate (g)
6.8
91.7
1.7
22.5
4 5 6
Sugars (g) 13.6 3.3
Protein (g) 22.4 5.5
Salt (g) 3.98 0.98
Nutrition for uncooked ingredients based on 2 person recipe.
Reference Intake of an average adult (8400kJ/2000kcal).

Allergens
7) Milk 8) Egg 10) Celery
Always remember to check your ingredient packaging for
the most up to date information on allergens and traces of
allergens. Boxes are packed in facilities that handle peanut, Ladle and Stir Taste and Season Finish and Serve
nut, sesame, fish, crustaceans, milk, egg, mustard, celery,
soya, gluten and sulphites. Add the chilli and garlic to the bacon pan. Cook Once the risotto is ready, remove from the heat. Halve the lemon, then squeeze lemon juice into
Use separate equipment to handle raw and cooked meat (or for 1 min, then add the risotto rice. Stir in the cooked butternut squash, grated the risotto to taste.
wash between uses). Missing or replaced ingredients, as well Stir and cook until the edges of the rice are hard Italian style cheese, three quarters of the Serve the bacon and butternut squash risotto in
as any recipe step changes, will be communicated where
translucent, 1-2 mins. Stir in a ladle of your stock. parsley and a knob of butter (if you have any). bowls with the remaining parsley sprinkled over
possible via email.
When the stock has been absorbed by the rice, stir Season to taste with salt and pepper. TIP: Add a the top.
in another ladle. Keep the pan on medium heat splash of water to loosen the risotto if needed.
Contact and continue stirring in stock, letting it absorb
Enjoy!
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The cooking time should take 20-25 mins and
your risotto is done when your rice is 'al dente' -
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