Butternut & Maple Bacon Risotto

Butternut & Maple Bacon Risotto

I love risotto and to keep it interesting its always good to experiment with some new flavours. I think a beetroot risotto will be my next mission but for now I present to you this yummy dish… enjoy

Ingredients – Butternut

800g butternut, peeled and cubed
2 tbsp olive oil
salt and pepper

Method

Pre heat your oven to 180 degrees celcius and line a baking tray with baking paper. In a bowl mix the oil and butternut together and season with salt and pepper. Arrange on the baking tray and roast in the oven for 30 minutes or until its soft. (Leave oven on for bacon) Remove from oven and process with a stick blender until smooth. Set aside.

Ingredients – Maple Bacon

8 strips of streaky bacon
3 table spoons of maple syrup

Method

Mix the bacon and maple syrup together and arrange on a lined baking tray. Cook in the oven for 15 – 20 minutes, remove from oven and set aside. Break into smaller pieces.

Ingredients

2 shallots, finely chopped
2 tbsp rosemary, finely chopped
1.5 cups risotto rice
2L of vegetable stock
1/2 cup white wine
1 cup grated parmesan cheese
40 g butter

Method

Bring the stock to boil in a large pot. Fry the shallots and rosemary in a pan with a bit of oil until the onion is soft. Add the rice, stir and fry for another 2 minutes. Next add the white wine and scrape bottom of pan cooking until the wine has been absorbed. Now the stirring begins. Adding 2 ladles of stock at a time, stir until that stock has been absorbed and then add the next 2 ladles of stock. Cook until the rice is soft but still has a bit of a chewy centre. Turn off the heat, add the parmesan, butter and butternut. Mix well. Serve with the maple bacon and some grated parmesan. Enjoy

Advertisements