Earn Some Serious Points With This Easy Brie, Bacon and Squash Risotto Recipe
Roasted butternut squash risotto with melty Brie and crispy bacon crumbs tastes like it came straight out of your favourite Italian restaurant — you know, the one that has the huge shiny glasses of white wine and tiny portions of delicious pasta served on supersized white plates. But it’s so easy to make at home, and it’s probably a tenth of the price too! Get your Italian-girl style on and surprise that special person on date night, or make it for a sophisticated Halloween dinner (followed up with these blood-soaked meringue bones for dessert).
Ingredients:
Serves 3
- 2 cups peeled, deseeded and cubed butternut squash
- 3 Tablespoons olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 rashers bacon
- 1 red onion, peeled and chopped finely
- 2 cloves garlic, peeled and crushed
- 2/3 cup dried arborio rice
- 1/3 cup white wine
- 2 1/2 cups hot chicken or vegetable stock
- juice of half a lemon
- 1/3 cup shredded Parmesan
- 3 1/2 ounces of Brie
- small bunch parsley, chopped
Instructions:
- Preheat the oven to 375 degrees Fahrenheit. Place the butternut squash on a baking tray and drizzle on two tablespoons of the olive oil. Add the paprika, cumin and a pinch of salt and pepper. Toss to combine, then place in the oven for 20-25 minutes, until the butternut squash is tender. Check once or twice during cooking.
- Meanwhile, grill the bacon until crispy, leave to cool and then crumble or slice into small pieces. Chop the Brie into small chunks.
- While the squash is cooking, make the risotto. Heat the remaining oil in a large skillet, add the onion and cook for 5 minutes on a medium heat until the onion softens. Add in the garlic, stir and cook for a further minute. Add in the rice and stir until the oil has coated the rice. Add in the wine and stir. Wait for the wine to almost fully absorb (stirring regularly), and then add the hot stock one ladle at a time, ensuring each ladle has almost fully absorbed before adding the next. Stir regularly.
- It should take around 20 minutes for all of the stock to absorb and for the rice to cook until al dente. At this point, season to taste with salt, pepper and lemon juice, then stir in the Parmesan.
- Dish out into three bowls. Top with the roasted squash, Brie chunks and the crumbled bacon. Sprinkle a little parsley on top and serve with lemon wedges if you like.
Preheat the oven to 375 degrees Fahrenheit. Place the butternut squash on a baking tray and drizzle on two tablespoons of the olive oil. Add the paprika, cumin and a pinch of salt and pepper. Toss to combine, then place in the oven for 20-25 minutes, until the butternut squash is tender. Check once or twice during cooking.
Meanwhile, grill the bacon until crispy, leave to cool and then crumble or slice into small pieces. Chop the Brie into small chunks.
Whilst the squash is cooking, make the risotto. Heat the remaining oil in a large skillet, add the onion and cook for five minutes on a medium heat until the onion softens. Add in the garlic, stir and cook for a further minute. Add in the rice and stir until the oil has coated the rice. Add in the wine and stir. Wait for the wine to almost fully absorb (stirring regularly) and then add the hot stock one ladle at a time, ensuring each ladle has almost fully absorbed before adding the next. Stir regularly. It should take around 20 minutes for all of the stock to absorb and for the rice to cook until al dente. At this point, season to taste with salt, pepper and lemon juice, then stir in the Parmesan.
Dish out into three bowls. Top with the roasted squash, Brie chunks and the crumbled bacon. Sprinkle a little parsley on top and serve with lemon wedges if you like.
