Monkfish, Bacon and Butternut Squash Risotto
with Rocket Salad and Chilli Flakes
This Monkfish, Bacon and Butternut Squash Risotto is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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 grams
Diced Butternut Squash
1 unit(s)
Red Onion
2 unit(s)
Garlic Clove
20 grams
Vegetable Stock Paste
(Contains Celery)
60 grams
British Smoked Bacon Lardons
175 grams
Risotto Rice
½ unit(s)
Lemon
200 grams
Monkfish Medallions
(Contains Fish)
20 grams
Unsalted Butter
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
1 pinch
Chilli Flakes
Not included in your delivery
500 milliliter(s)
Boiled Water for the Risotto
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C.
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 red onion into small pieces. Peel and grate the garlic (or use a garlic press).
Boil your kettle, then pour the boiled water for the risotto (see pantry for amount) into a measuring jug. Add the vegetable stock paste and stir well to combine - this is your veg stock.
Heat a drizzle of oil in a large ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the bacon lardons and onion. Stir-fry until golden and softened, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
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.
Stir your veg stock into the rice. Bring back up to the boil, then pop a lid on the pan (or cover with foil).
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 pantry for amount). Season with salt and pepper, then set your dressing aside.
When the risotto has about 10 mins left, heat a drizzle of oil in a large frying pan on high heat. Pat the monkfish dry with kitchen paper, then season with salt and pepper.
Once hot, add the monkfish pieces to the pan 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. It's cooked when opaque in the middle.
When the risotto is cooked, remove it from the oven and mix in the roasted butternut, lemon zest, hard Italian style cheese and remaining butter. Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.
Add the rocket to the dressing and toss to coat, then share the risotto between your bowls and top with the monkfish and the rocket salad.
Sprinkle over the chilli flakes to finish (use less if you'd prefer things milder).
Enjoy!
