Butternut Squash Risotto

Foodoppi's Aisling Larkin was in the kitchen with this delicious recipe for delicious butternut squash risotto with crispy maple bacon.

1 tbsp butter

1 tbsp oil

1 butternut squash ( 600g peeled and chopped ) 

1 onion

2 cloves garlic 

400g arborio risotto rice

100mls apple juice 

700mls stock ( vegetable or chicken ) 

8 slices streaky maple cured bacon / pancetta

2 tbsp maple syrup

Handful fresh chives 

70g parmesan cheese

Method

Seasoning

Prepare the vegetables. Buy a bag of peeled and diced butternut squash or else peel and chop yourself.

Put the butternut squash on to boil. Season the water well and cook until tender.

Peel and dice the onion and garlic.

Make up the stock and add in the apple juice to warm through.

Heat up the saucepan, melt the butter and oil and add in the onion. Sweat off for about 3 minutes then add in the garlic. Cook for a further 2 mins

Put the stock on to simmer in a small saucepan.

Pop some greaseproof paper on an oven tray. Lay the maple cured rashers, drizzle over a little maple syrup, flip over and bake in the oven for 15minutes.

Add the rice to the pan. Stir well to make sure  that every grain is coated with some butter.

Gradually begin adding in the stock to the rice. The key here is not to add into quickly. Slowly add in more after the last batch has been absorbed .

Drain the sweet potato and blitz in the food processor.   

Continue to add the stock and then pour in the puree butternut squash. Pop the lid on and allow to steam or continue to stir until the rice is soft and creamy. Season to taste.

Remove the bacon from the oven and grate the parmesan cheese.     

Serve spoonfuls of risotto into warm bowls, drizzle with a little cream if desired and then top with the crispy maple bacon and parmesan.