1 leek, finely chopped
198g/7oz lean bacon
4 garlic cloves, finely chopped
255g/9oz dried risotto rice
397g/14oz butternut squash cut into bite-sized pieces
852ml/1 1/2pt boiling hot chicken stock
salt and pepper
4 tbspfinely chopped chives
- Heat a large fying pan over a medium heat, add the leek and bacon and stir-fry for 3-4 mins.
- Add the garlic, rice and butternut squash and stir-fry for a further 2-3 minutes. Add a small amount of stock and stir gently until all the stock is absorbed.
- Continue to cook in this way, adding a little stock at a time, until all the stock is used up and the rice is creamy but still retaining a bit of a ‘bite’, and the squash is tender. This should take about 25-30 mins.
- Remove from the heat, season well and stir in the chopped chives.
Stephanie says “This was also my very first risotto, cooked and eaten! And I still cant get enough of it. Feel free to try it, whether you’re on a diet or not, let me know what you think, and share any ideas you may have here too.”