Bacon & Squash Risotto

Serves :

4 People

Prep Time :

20 Minutes

Cooking Time :

30 Minutes


  • 600g squash (whichever is in season - patty pan, butternut, crown prince...) diced into evenly sized chunks
  • 8 rashers of bacon, cut into strips
  • 350g risotto rice
  • 2 tbsp olive oil or use a low calorie cooking spray
  • 2 medium red onions, peeled and chopped
  • 3 garlic cloves, pressed or finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1.5 litres vegetable stock
  • Parsley, bunch, roughly chopped
  • 100g parmesan
  • Salt & pepper, to taste
  • 1 lemon



  1. Turn on your oven to 200°C. Add the diced squash onto a baking tray. Drizzle on the olive oil, or use the low calorie spray and season with salt and pepper. Toss the oil and seasoning into the squash and spread it evenly across the baking tray. Roast for 25 minutes or until golden and tender. Turn halfway through cooking.


  2. Add the 1.5 litres of vegetable stock to a large saucepan and bring to the boil.



  3. Heat the oil in another large saucepan on a medium heat. Add the chopped onions and bacon pieces. Fry for around 5-6 until cooked through.

    Add the chilli and garlic to the onions to the mix. Cook for a further 1-2 minutes.


  4. Stir the risotto rice into the above mixture. Add a ladleful of the vegetable stock and stir into the mixture. Once the rice has absorbed the stock, add another ladle and continue stirring. Repeat this process until all the stock has been absorbed by the rice (around 20 minutes).


  5. Remove the squash from the oven after 25 minutes and leave to one side.


  6. Once all the stock has been absorbed, remove it from the heat.

    Add the squash to the mix, and then  the parmesan and most of the parsley (leaving a small amount for a garnish).


  7. Cut the lemon and add lemon juices to taste. Add salt and pepper to taste and serve with the remaining parsley on top as a garnish.

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