SLIMMING WORLD BUTTERNUT SQUASH AND BACON RISOTTO RECIPE - (3.7/5)

Slimming World Butternut Squash and Bacon Risotto Recipe - (3.7/5) image

Provided by á-24132

Number Of Ingredients 10

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1 leek finely chopped
198 g/7oz lean bacon, cut into strips
4 garlic cloves, peeled and finely chopped
1 onion Chopped
255 g/9oz dried risotto rice
100 g/4oz Frozen Peas
397 g/14oz butternut squash, cut into small chunks
852 ml/1 1/2pt boiling hot chicken stock
salt and freshly ground black pepper
4 tbsp finely chopped chives

Steps:

1. Heat a large, non-stick frying pan over a medium heat. Add the leek, onion and bacon and stir-fry for 3-4 mins. 2. Add the garlic, rice, peas and butternut squash and stir-fry for 2-3 mins. Add a ladleful of the boiling stock and stir and cook until the liquid is absorbed. Repeat, adding a ladleful at a time, until half the stock is used up. 3. Continue to cook in this way until the stock is used up and the rice is creamy and al dente, and the squash is tender. This should take about 20-25 mins (took mine about 40 mins, but I like my rice cooked, not al dente!!). 4. Remove from the heat, season well (I seasoned while it was cooking) and stir in the chopped chives. Serve ladled into warmed bowls and eat immediately.