This risotto is light, fresh and so tasty I nearly didn’t share it with my wife. (her portion may have been slightly smaller than mine.. no more than a couple of tablespoons..three max.. and a few extra bits of squash.. whats four tablespoons when you love someone)
So once you have chopped your onion, garlic,parsley, Chilli, bacon and squash and grated your Parmesan. Get your pan of stock on the boil for your risotto. Put the cubed squash on a pan with some oil and salt and pepper and cook in the oven till soft in the center. Add a bit of butter and a drizzle of oil to a large pan and cook your onion and bacon till the onion is soft. Next add your Chilli is and garlic and cook for another minute. Now add your rice and fry till it starts to go translucent around the edges. Then start adding your stock a ladle at a time, waiting each time until it has all soaked up defore adding the next. When it is cooked take it off the heat and add the squash with most of your Parmesan some more butter and most of your parsley. Mix it up with the juice of half a lemon. I added some more chilli over mine because well.. why not.
You can actually taste every ingredient in this as you eat it. The squash is amazing as it always is. I love cooking with it, the flavour it gives you after being roasted in the oven is wonderful. The lemon juice for me was the stand out performer. I wouldn’t have thought of putting it in this kind of recipe. I thought it would be to sharp and take away the flavour of the other ingredients. How wrong I was, there was no sharpness just a subtle suggestion of it throughout.
This meal is from our HelloFresh box www.hellofresh.co.uk