Baked Bacon Leek And Squash Risotto
Pre-heat the oven to 180 Fan200CGas 6 Melt the butter in a large frying pan over medium heat add the oil. Lift squash mixture out of pan and add to bacon.
Baked Butternut Squash Risotto Fashionable Foods
Place squash on large rimmed baking sheet.
Baked bacon leek and squash risotto. Preheat the oven to 220C gas mark 7. Put the lid on and transfer to the oven to bake. Cook the leeks mushrooms for 2-3 minutes when starting to soften add the garlic cook for another 3-4 minutes until everything is nice soft.
Add bacon and cook through. Arborio rice is slow cooked with bacon leeks and mushrooms which I ate around of course in rich chicken broth then flavored with parmesan cheese and fresh thyme. To give as a gift pour rice in a jar and top with dried mushrooms.
Cook for 5 minutes before adding the rice milk and vegetable stock. Toss the butternut squash with 2 tsp oil and roast for 20 minutes. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper.
Preheat the oven to 180Cgas mark 4. Add remaining oil to the pan and fry squash and onion for 10min until tender. Add fry light to a saucepan and heat add leeks shallots and garlic allow to soften.
Bundle the thyme and bay leaf in a cheese cloth sachet and place in a jar. Stir in garlic and cook for 1min. Add rice mix well until all the grains are coated with the juices from the bacon and leeks.
Add the leek onion and bacon and stir-fry for 3-4 mins. Along with a copy of this recipe you could also give a bottle of red wine like Barbera or pinot noir or a wedge of Parmigiano-Reggiano. Roast until tender and beginning to.
Add the garlic rice peas and butternut squash and stir-fry for 2-3 mins. Heat a large non-stick frying pan over a medium heat. In a large shallow ovenproof casserole dish heat the oil and fry the bacon for 2 minutes before adding the leeks sprouts and garlic.
Add squash and enough stock to cover the rice. Stir bacon mixture into the risotto.
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