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butternut squash


I will be a Princess!
S: 18st2.5lb C: 18st2.5lb G: 11st0lb BMI: 41.1 Loss: 0st0lb(0%)
Butternut squash and bacon risotto

1 leek, washed and finely chopped
198g/7oz lean bacon, cut into bite size pieces
4 garlic cloves, peeled and finely chopped
255g/9oz dried risotto rice
397g/14oz butternut squash, cut into small bite size pieces
852ml/1 1/2pt boiling hot chicken stock
salt and freshly ground black pepper
4 tbsp finely chopped chives

I also added an onion softened in the microwave!

1. Heat a large, non-stick frying pan over a medium heat. Add the leek and bacon and stir-fry for 3-4 mins.
2. Add the garlic, rice and butternut squash and stir-fry for 2-3 mins. Add a ladleful of the boiling stock and stir and cook until the liquid is absorbed. Repeat, adding a ladleful at a time, until half the stock is used up.
3. Continue to cook in this way until the stock is used up and the rice is creamy and al dente, and the squash is tender. This should take about 20-25 mins (took mine about 40 mins, but I like my rice cooked, not al dente!!).
4. Remove from the heat, season well (I seasoned while it was cooking) and stir in the chopped chives. Serve ladled into warmed bowls and eat immediately.
Butternut squash is one of those things which seems too nice to be free, but it really is!! My two favourite ways of cooking it are:- cutting it into cubes, roasting it in the oven, and serving with rice or pasta- cutting it into cubes, and putting it in the slow cooker (abour 5 hours on high) with sliced leeks and boneless, skinless chicken thighs.Lovely!!

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