Butternut Squash & Bacon Risotto

By ShannonB

Comfort food at its most delicious, but healthy too. I particularly like this with a dollop of cottage cheese on top. Sometimes I add soya beans or peas in the last 5 minutes.

Ingredients

• 1 leek, washed and finely chopped
• 198 g / 7 oz lean bacon, cut into bite-sized pieces
• 4 garlic cloves, minced
• 255 g / 9 oz dried risotto rice
• 397 g / 14 oz butternut squash, cubed (or use a bag of fresh cubed sweet potatoes and butternut squash if available)
• 850 ml / 1.5 pints boiling hot chicken stock
• 4 tbsp finely chopped chives

Details

Servings 4

Preparation

Step 1

Heat a large non-stick pan over medium heat. Add leek and bacon and stir-fry for 3-4 minutes.

Add the garlic, rice and squash and stir-fry an additional 2-3 minutes. Add stock, a ladleful at a time, cooking until each ladle is absorbed before adding more.

Continue until stock is used up and rice is creamy and al dente (tender but still retaining a bite). This should take 20-25 minutes.

Remove from heat, season well and stir in the chives. Serve with nonfat cottage cheese if desired and a side salad.