About This Recipe
½ butternut squash, peeled and cubed
2 cloves of garlic, crushed
1 eschalion shallot, finely chopped
½ packet of smoked streaky bacon, chopped (optional)
1 cup arborio rice
2 cups chicken or vegetable stock*
⅔ of a 120g ‘log’ of goat cheese (e.g. Soignon Fromage De Chevre)
½ cup of basil leaves, torn if large
Serve with a side salad of ½ packet of prepared watercress, rocket and spinach salad.
- Warm the oven to 220 degrees centigrade. Put the butternut squash cubes on a baking sheet, season, and drizzle with 2 tbsp olive oil. Place on the top shelf of the oven for around 15 minutes until soft and slightly browned.
- Meanwhile, gently fry the garlic and shallots with the bacon (if using) for 4-5 minutes until soft and translucent. Add the rice and fry for a minute or two, then add one cup of hot stock and adjust the heat so that the mixture just simmers.
- Stir regularly to make sure the rice doesn’t stick. When most of the stock has been absorbed, add a second cup of stock. Keep stirring from time to time until the mixture looks creamy and soft.
- Test the rice to see if it is done. It should be soft, but with a slight bite. If necessary, add a little boiling water and continue to cook until the right consistency is achieved.
- Now, remove the pan from the heat and stir in the roasted butternut squash. Pinch off pieces of the goat’s cheese and add that, too. Season with salt and fresh ground pepper to taste, then gently fold in the basil leaves.
*Make sure your stock is gluten-free, if you are using this as a gluten-free recipe.