Here it is. First pumpkin recipe of the season 😉 This is one of my favourite new discoveries! I had a gigantic butternut squash at home and I did not settle for just baked pieces of it. Instead I prepared this delicious flavour explosion that satisfied all my fall cravings!
This recipe is perhaps not for complete beginners as it demands a bit of that “feeling for when things are ready”. 🙂 But don’t worry, it only comes with practice! So go ahead and try it. You will get an amazing creamy dish, pleasing for your eyes and your belly!
If you are vegetarian, skip the bacon and add some extra salt.
Until next time,
- 1 medium onion
- 1 pack of diced bacon (200g)
- 1 cup parmesan
- 1 cup risotto rice
- 3 cups chicken stock
- 1 portion of safran (app. half teaspoon)
- 1 tbs butter
- 600g butternut squash
- olive oil
- salt, pepper
- Peel and dice the butternut squash in app. 1,5 cm cubes. Toss it on a baking tray with baking paper and sprinkle with olive oil and a pinch of salt. Bake at 200 degrees C for about 25 min or until soft.
- Meanwhile, melt the butter in a pot and add a chopped onion. Let it roast for about 5 minutes, then add bacon cubes and rice. Give it a good mix and let simmer for another 2 minutes.
- Add the chicken stock and safran and bring it to a boil. Mix well, then reduce fire to a minimum and cover the pot completely.
- Keep stiring ocasionally until all the water is absorbed by the rice (about 20 min).
- When the rice is cooked and the risotto has a good consistancy add the parmesan and give it a good mix.
- Finally add the baked butternut sqash and mix again.
- Serve with a green salad and garnish with parsley or sprouts.
- Leave a comment! 🙂