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Bacon and Butternut Squash Risotto
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Bacon and Butternut Squash Risotto

Bacon and Butternut Squash Risotto

with parsley and Italian style cheese

This bacon and butternut squash risotto is a creamy and even decadent dish that's great if you're looking for something simple and satisfying. It might take a little bit longer to make, but from the very first bite, you'll see exactly why it's worth it.

Family Friendly
Optional Spice
Total Time50 minutes
Cooking Time35 minutes


Serving amount

1 piece

Diced Butternut Squash

1 piece


5 g


½ piece


1 piece


100 g

Bacon Lardons

1 sachet

Hello Muscat

(Contains Celery)

225 g

Risotto Rice

50 g

Grated Italian Style Hard Cheese

(Contains Milk)

½ piece


Not included in your delivery

to taste


to taste


to taste


to taste


to taste

Butter (Optional)


Nutrition Values

Energy (kcal)711 kcal
Energy (kJ)2977 kJ
Fat19.3 g
of which saturates9 g
Carbohydrate109.3 g
of which sugars9.9 g
Dietary Fiber0 g
Protein26.9 g
Cholesterol0 mg
Salt3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet with Baking Paper


Roast the Butternut Squash
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Pop the butternut squash onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn halfway through.
Get Prepped
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Roughly chop the parsley (stalks and all).
  • Halve the chilli lengthways. Deseed and finely chop half (double for 4p). 
  • Peel and grate the garlic (or use a garlic press).
  • Halve the lemon.
Start the Risotto
  • Add 1L water (double for 4p) to a medium pot over high heat. Bring to the boil.
  • To make your stock, add the muscat, stir to dissolve and reduce heat to lowest setting.
  • Place a separate large pot over medium heat with a drizzle of oil.
  • When the oil is hot, add the onion and bacon lardons. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
  • Stir and cook until the onion is soft and the bacon is browned, 5-6 mins.
Stir in the Stock
  • Add the garlic and chilli (use less if you don't like spice) and cook for 1 min more.
  • Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.
  • Stir in a ladle of your stock. When the stock has been absorbed, stir in another ladle.
  • Keep the pot on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 25-30 mins.
Finishing Touches
  • Once cooked, remove from the heat (your risotto will be ready when the rice is al dente—cooked through but with a tiny bit of firmness left in the middle). 
  • Add the roasted butternut squash, the Italian style hard cheese, three-quarters of the parsley and a knob of butter if you have any.
  • Stir to combine.
Garnish and Serve
  • Add a squeeze of lemon juice, taste and add more if desired. 
  • Serve the bacon and butternut squash risotto in bowls.
  • Finish with a sprinkling of the remaining parsley.