Risotto : Roasted butternut & Bacon

• porcijos: 4 servings
• aktyvus laikas: 10 minutes
• bendras laikas: 50 minutes

Ingredientai

1 tbsp olive oil

200g Bacon

500g Butternut cubed

1 medium Onion, chopped

1 Garlic Clove, crushed

350g Risotto

150ml

White wine

1 L Chicken stock

2 tbsp Thyme

Nurodymai

Heat the oild in a large saucepan over medium heat and fry the chopped bacon for 5 minute or until golden brown. Remove the bacon that will be used at the end but leave the oils in the pan.

Meanwhile roast the butternut in a hot oven with little bit of oil and seasoning until cooked and the edges have browned.

In the pad with the bacon fat add the onion and garlic, frying for 2-5 minutes until soft. Add the rice making sure it get coated with all the oils. Then add the wine, let it simmer until most of the liquid has been absorbed.

Add the thyme. Gradually add the hot stock 1 ladle at a time, adding another ladle when the previous one has been absorbed . Stir continuously until rice is cooked and al-tende.

Stir in the bacon and butternut then check for seasoning, serve immediately.