Bacon and butternut risotto
6 - 8 oz butternut squash, peeled and cut into three-quarter inch cubes
20 fl oz vegetable stock
1 oz butter
1.5 teaspoon oil oil
1 onion finely chopped
6 oz Italian risotto rice
4.5 fl oz white wine
1 red chilli, deseeded and finely chopped
3-4 oz smoked bacon (British style bacon), diced and fried until crisp (or use pancetta or lardons)
1 tablespoon fresh chopped parsley
1.5 oz Parmesan cheese
Salt and ground black pepper, to taste
Cook the squash in the stock until tender. Remove with a slotted spoon and reserve. Keep the stock hot.
Melt the butter in a heavy-based saucepan, add the olive oil and sweat the chopped onion slowly until translucent
Increase the heat and add the rice. Stir to coat with oil and cook for one minute. Add wine and stir until the liquid has evaporated. Start adding the hot stock, a ladleful at a time and keep stirring while thte liquid is absorbed before adding the next ladleful, until the rice is cooked by still al dente.
Add the butternut, chilli, bacon, parsley and parmesan and stir throroughly. Taste and season. Add a final ladleful of stock. Put a lid on the pan, turn off the heat and leave to rest for approx 5 minutes. Serve with extra parmesan grated over each serving.