By Thérèse
Butternut squash risotto with bacon and Parmesan
4 steps
Prep:40min
The lemon the chilli and the parsley are very important in this dish. It is what makes it supreme!
Updated at: Thu, 17 Aug 2023 03:40:48 GMT
Nutrition balance score
Good
Glycemic Index
63
Moderate
Glycemic Load
42
High
Nutrition per serving
Calories492.8 kcal (25%)
Total Fat17.1 g (24%)
Carbs66.7 g (26%)
Sugars6 g (7%)
Protein18.6 g (37%)
Sodium1384.9 mg (69%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Gas 7 roast squash on top shelf drizzle olive oil for 30 minutes
Step 2
Prep veg and bacon
Boil 750ml water and put with stock in a saucepan and keep on low heat
Step 3
Fry onion and bacon
Add chilli and garlic 1 min
Stir in rice for 1-2 mins
Add a ladleful of stock at a time for about 25 mins until rice is cooked
Or put on instant pot for 10 mins
Step 4
When rice is done, squash should be roasted so add to risotto along with the parsley and Parmesan Half a lemon and squeeze over, serving a quarter on the side and garnish with some of the parsley
Notes
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