Bacon, Chicken Breast and Butternut Squash Risotto
with Chilli and Cheese
This Bacon, Chicken Breast and Butternut Squash Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Butternut Squash
1 unit(s)
Red Onion
½ unit(s)
Red Chilli
1 unit(s)
Garlic Clove
4 rasher(s)
British Streaky Bacon
20 grams
Vegetable Stock Paste
(Contains Celery)
175 grams
Risotto Rice
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
½ unit(s)
Lemon
260 grams
Diced British Chicken Breast
Not included in your delivery
750 milliliter(s)
Water for the Risotto
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks.
Pop the diced butternut onto a large 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 golden and tender, 25-30 mins. Turn halfway through.
Meanwhile, halve, peel and chop the onion into small pieces.
Halve the red chilli lengthways, deseed and finely chop. Peel and grate the garlic (or use a garlic press).
Cut the bacon rashers widthways into 1cm wide strips (use scissors if easier). IMPORTANT: Wash your hands and equipment after handling raw meat.
Pour the water for the risotto (see pantry for amount) into a medium saucepan on high heat. Add the veg stock paste and stir to combine. Bring to the boil, then reduce the heat to the lowest setting to keep your stock warm.
Meanwhile, heat a drizzle of oil in another large saucepan on medium heat. Once hot, add the bacon and stir-fry for 1-2 mins.
Add the diced chicken, onion and half the chilli flakes. Cook, stirring, until golden, 4-5 mins. Add the garlic to the pan and cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Cook bacon thoroughly.
Next, add the risotto rice to your bacon pan and cook, stirring, until the edges of the rice are translucent, 1-2 mins.
Stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle.
Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the risotto is ready, remove from the heat.
Stir in the cooked butternut squash, grated hard Italian style cheese and a knob of butter (if you have any).
Season to taste with salt and pepper.
Halve the lemon, then squeeze some lemon juice (see ingredients for amount) into the risotto to taste.
Serve the bacon and butternut squash risotto in bowls with the remaining chilli flakes sprinkled over the top.
Enjoy!
