1209. BACON, BUTTERNUT SQUASH and BASIL BAKED RISOTTO

14oz butternut squash, chopped
1 tablespoon olive oil
8 slices bacon
1½oz unsalted butter
¼ cup torn basil leaves
1½ cups arborio (or risotto) rice
4½ cups (36floz) vegetable stock
1 cup finely grated parmesan cheese
sea salt
freshly ground black pepper unsalted butter, melted, for drizzling

Preheat the oven to 355ºF. Place the butternut squash, oil, salt and pepper in a bowl and toss to coat. Transfer it to a baking sheet and bake for 25 minutes or until golden and tender. Set aside. Place the bacon on a dish, between paper towel and microwave for 1½ minutes or until crisp. Let it cool, then break it into small pieces using your fingertips. Set aside. lace the rice and stock in a 8½ x12in 10-cup capacity baking dish and stir to combine. Cover tightly with foil and bake for 40 minutes or until most of the stock is absorbed and the rice is al dente. Add the parmesan, salt, pepper, butternut squash, bacon and basil and stir to combine. Drizzle with butter and serve immediately.


courtesy of: Open Source Food