Syn free on extra easy
Butternut squash and bacon risotto
1 leek (washed and finely chopped)
250g lean bacon (chopped)
4 garlic cloves (crushed)
250g risotto rice
400g butternut squash (diced into smallish pieces)
1 litre hot chicken stock
salt and pepper
Heat a large non stick pan over medium heat and add the leeks and bacon and stir fry for 3-4 minutes until leek is soft and bacon is cooked through.
Add garlic, rice and butternut squash and stir fry for 2-3 minutes. Add a ladeful of stock (about half a mug) and stir and cook over a low/medium heat until its absorbed then repeat until all the stock is used up.
The rice should be creamy and still a little firm and the squash tender. The whole process takes about 25 minutes. Season to taste with salt and pepper but be careful of too much salt as the stock is quite salty.
Serve immediately but it can be frozen too.