Risotto with smoked bacon, roasted squash, peas & green pesto.
To get the best of any Risotto it’s essential to use a medium grain rice like Arborio which releases starch in the cooking process leaving a creamy and nutty grain. Any combination of ingredients can work with this but a combination of roast squash, smoked streaky bacon and peas do the job for me. The icing on the cake is a dollop of Green pesto which gives the dish another dimension, making this a quick and satisfying supper.
Servings: people
Ingredients
- 1 whole Onion Peeled & diced (£0.13)
- 2 cloves garlic peeled & minced (£0.06)
- 200 grams Butternut squash (£0.29)
- 100 grams Peas (£0.14)
- 100 grams Bacon smoked streaky chopped (£0.67)
- 150 ml White wine glass (£0.70)
- 120 grams Arborio Rice (£0.24)
- 1 stock cubes chicken stock 200ml (£0.13)
- 13 ml olive oil tablespoon (£0.07)
- 25 grams Green pesto (£0.50)
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Prep Time: 10
Cook Time: 20 minutes
- Heat the oil then toss in the bacon and brown. Add the onion & garlic and cook for a further 2 minutes.
- Add the rice to the pan, coating it in the oil. Introduce the wine, followed by the stock. The rice will absorb the liquid.
- Throw in the squash and peas and continue to stir until the liquid has been fully absorbed leaving a creamy consistency and nutty taste.
- Serve with a dollop of Green pesto on top with a sprinkling of parmesan cheese and black pepper.
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