Monkfish, Bacon and Butternut Squash Risotto
with Rocket Salad and Chilli Flakes
Risotto is the ultimate comfort food. This one boasts creamy rice studded with nuggets of bacon. Butternut squash brings a hint of sweetness and the chilli adds just the right amount of heat. Don't forget a squeeze of lemon juice to bring everything together!
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
300
Diced Butternut Squash
1
Onion
2
Garlic Clove
60
British Smoked Bacon Lardons
175
Risotto Rice
20
Vegetable Stock Paste
(Contains Celery)
½
Lemon
200
Monkfish Medallions
(Contains Fish)
20
Unsalted Butter
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20
Wild Rocket
1
Chilli Flakes
Red Chilli Flakes
Not included in your delivery
450
Water for the Risotto
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pop the butternut squash 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 soft and golden, 20-30 mins. Turn halfway through.
Once cooked, remove from the oven and set aside.
Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Boil your kettle, then pour the water for the risotto (see ingredients for amount) into a measuring jug.
Heat a drizzle of oil in a large ovenproof pan on medium heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later).
Once the pan is hot, add the bacon lardons and onion. Stir-fry until golden and softened, 4-5 mins. Add half the garlic and cook for 1 min more.
Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.
Add the boiled water from your measuring jug and veg stock paste to the rice and stir well to combine.
Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Meanwhile, zest and halve the lemon. Squeeze some lemon juice into a medium bowl and mix in the olive oil for the dressing (see ingredients for amount). Season, then set your dressing aside.
When the risotto has about 10 mins of cooking time remaining, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the monkfish and cook for 3-4 mins each side, adjusting the heat as necessary.
Add half the butter and the remaining garlic to the pan, then cook for 1 min more, spooning the butter all over the fish. Remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw fish. The monkfish is cooked when opaque in the middle.
When the risotto is cooked, remove it from the oven and mix in roasted butternut squash, lemon zest, hard Italian style cheese and remaining butter. Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
Add the rocket to dressing and toss to coat, then share the risotto between your bowls and top with the monkfish on one side and the rocket salad on the other.
Sprinkle over the chilli flakes to finish (use less if you don't like heat). Enjoy!
