Butternut squash and bacon risotto
When you're pressed for time, it's easy to reach into the freezer for the ready meals, but try this quick and easy recipe instead. It takes just 30 minutes from start to finish (usually the length of time needed to cook a ready meal) and where many ready meals are full of fat, salt and additives, this dish uses fresh ingredients that are low in fat and salt so you have the added satisfaction afterwards of knowing that you enjoyed a delicious healthy meal. When shopping, choose lean, reduced-salt bacon, which is a good source of protein, iron and zinc. The butternut squash is rich in the antioxidant beta-carotene, which helps keep your heart and skin healthy.
Ingredients
Per portion: 452 kcal, 14g protein, 8g fat, 80g carbohydrate
2 tbsp olive oil
4 rashers of lean bacon (reduced salt), rind removed, diced
1 onion, peeled and finely chopped
1 large butternut squash
1 clove of garlic, peeled and finely chopped
1 tsp dried thyme
350g risotto rice
1 litre hot fresh vegetable stock
Method
Peel the butternut squash, remove the seeds and cut into small cubes.
Heat the oil in a large saucepan, add the bacon and cook for 2 minutes. Then add the onion and cook for a further 2 minutes. Add the butternut squash, thyme and garlic, and cook for another minute or so until everything is coated and glossy.
Add the rice to the saucepan, stir and then add one-third of the stock. Continue to stir until it has been absorbed, then add the next third, stir until absorbed, and then add the remaining third.
Season well and allow to simmer for a few minutes.
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