Butternut squash and bacon risotto

22 January 2020

February is the perfect time for making the most of the last of the hearty vegetables such as butternut squash before spring arrives.

Nutritional highlights

This one pot, quick and easy recipe is perfect for when you’re pressed for time and beats reaching into the freezer for a ready meal. Butternut squash is rich in the antioxidant beta-carotene which helps to keep you heart and skin healthy.

Ingredients list

(Makes 4 servings)
Preparation Time: 15 minutes
Cooking Time: 40 minutes

  • 1 tbsp. olive oil
  • 6 rashers lean bacon (rind removed)
  • 1 onion, sliced
  • 1 large butternut squash, peeled and diced (1cm cubes)
  • 1 garlic clove, crushed
  • 1 tsp chopped thyme
  • 300g risotto rice (look for arborio rice)
  • 1 litre vegetable stock


Heat the olive oil in a large saucepan over a medium heat. Add the bacon and cook for 2 minutes.

Add the onion, butternut squash, garlic and thyme and cook for another two minutes until all ingredients are glossy.

Add the rice to the saucepan and mix thoroughly.

Then add one third of the stock and stir until the water has been absorbed.

Add the next third and repeat stirring until absorbed, then repeat with the final third of stock.

Simmer until the rice is softened.

Remove from the heat and serve.

Bring left overs to room temperature and keep for a meal the next day.

Healthy swaps

For a vegetarian option, swap out the bacon for meat free substitutes, more vegetables (mange tout and baby sweetcorn work great) or tofu!

Calories:  Fat:  Saturates:  Total Sugar:  Salt: