Butternut squash risotto

Serves 4
Preparation time 15 minutes
Cooking time 40 minutes


4 rashers back bacon, trimmed of fat and chopped into pieces
1 tablespoon vegetable oil
1 large onion finely chopped
1 small butternut squash, peeled and chopped into bite sized pieces
300g risotto rice (Arborio)
1 litre good vegetable or chicken stock
pepper to season


  • Cook the bacon and butternut squash in a large non-stick frying pan with the oil for 10 minutes
  • Add the onion and continue to cook for about 5 minutes.  The squash and onion should both have softened
  • Stir in the rice, then add the hot stock, stir again and bring to a simmer 
  • Cook for 15-20 minutes, stirring regularly to make sure the rice does not stick
  • When almost all the stock has been absorbed and the rice is tender the dish is ready.  Season and serve.

Recipe tip:  Try replacing the bacon with chicken pieces.

Per 100g

Low fat, low saturates, low sugar, medium salt 

Per serving

Energy: 450 Kcals/ 1903 Kjoules   Fat: 9.1g   Saturates:  2.6g Sugars: 11.4g   Salt:  2.8g 

Download & Print Recipe Card