Butternut squash and bacon risotto (slimming world friendly )
Love a risotto for a filling healthy meal and this one really good . On the last Monday of the month in our Slimming World club we have a 'taster night' and this week Jen made this risotto and it was so gorgeous I begged for the recipe and it is from one of the Slimming World books but I have altered it very slightly. I love garlic and 4 garlic cloves is fine by me but it is pretty garlicky so you might want to reduce that if you arent so keen. Its very easy to make takes a little time but not much effort : ) Oh and could easily make it veggie by leaving out the bacon and using vegetable stock instead of chicken.
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.
Enjoy xx
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.
Enjoy xx
