Good Housekeeping//Hearst Owned

Bacon and Squash Risotto

Name: Bacon and Squash Risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. olive oil; 200 g (7oz) smoked bacon lardons; 1/2 butternut squash, about 350g (12oz); 1 onion, finely chopped; 1 garlic clove, crushed; 350 g (12oz) risotto rice; 150 mL (5fl oz) white wine; 1 L (2 pints) hot vegetable stock; 2 tbsp. pesto

Risottos aren’t hard to make, but they do need attention. Don’t be put off. However , as the creamy results are well worth it.

By The GH Kitchen TeamPublished: 16 October 2010

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Cal/Serv:

575

Ingredients

1 Tbsp. olive oil
200 g (7oz) smoked bacon lardons
1/2 butternut squash, about 350g (12oz)
1 onion, finely chopped
1 garlic clove, crushed
350 g (12oz) risotto rice
150 ml (5fl oz) white wine
1 l (2 pints) hot vegetable stock
2 Tbsp. pesto

Directions

1. Step 1
  Heat half the oil in a large pan over medium heat. Fry lardons for 5min or until golden. Meanwhile, peel the squash, then remove and discard any seeds. Cut the squash into 1.5cm (⅔in) cubes.
2. Step 2
  Return the empty pan to the heat and add the rice and wine. Bring to the boil and simmer, stirring, for 2min. Gradually add the stock one ladleful at a time, adding each ladleful only when the previous one has been absorbed. Stir well after each addition. Continue until the rice is cooked - this will take about 15min.
3. Step 3
  Use a slotted spoon to lift out bacon and put into a large bowl. Add remaining oil to the pan and fry squash and onion for 10min until tender. Stir in garlic and cook for 1min. Lift squash mixture out of pan and add to bacon.
4. Step 4
  Stir bacon mixture into the risotto and swirl through the pesto. Check the seasoning, then serve immediately.

Per Serving:

Calories: 575
Total carbs: 80 g
Sugars: 6 g
Total fat: 20 g
Saturated fat: 5 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time