Wednesday, 18 January 2012
Roasted Butternut Squash, Garlic and smoky Bacon Risotto
Store cupboard meals can sometimes be the best kind and this is exactly what this turned out to be. My fridge was looking rather bare but I did have some smoked bacon a large butternut squash and a Parmesan rind with a thick layer of Parmesan still on it perfect for just throwing in the risotto and letting it work it's cheesy magic! I didn't have wine so just used chicken stock and it was perfectly fine.
6 cloves of Garlic
6 Rashers of Smokey Bacon
1 Large Onion diced
Knob of Butter
Salt and Pepper
I started by chopping my onion up and gently frying in butter and olive oil. I also chopped up my butternut squash and tossed It in a roasting tin with garlic and olive oil. I keep the garlic in there skins to stop them burning and so I can squish them out of there skins later
After frying the onions I add the risotto rice to the pan and take the cloves of garlic out of the over to add to it.
I cooked my bacon under the grill because I like it crispy, I saved the crispiest bits to go on the top!
My boyfriend isn't keen on chunks of butternut squash so it was scraped from the skin when it had been roasted and was mixed in to the risotto, fussy boy.
That's my lonely cucumber in the background, I had no other salad items to go with it.........