Smoked Garlic, Squash and Bacon Risotto
Smoky, decadent and delicious.
Serves
4
Featuring
Featuring Isle of Wight Smoked Garlic
Ingredients
2 Isle of Wight smoked garlic cloves
1 butternut squash, peeled and cut into chunks
2 tbsp olive oil
Small handful fresh thyme
25g butter
4 shallots, finely chopped
250g kale, chopped
10 streaky bacon rashers
125ml white wine
275g risotto rice
750ml chicken stock
75ml double cream
50g grated parmesan + extra to top
Bunch of fresh basil
Salt and pepper
All ingredients are available to purchase in our Farm Shop
Method
- Preheat the oven to 200°C.
- Add the squash and half the thyme to a baking dish and drizzle with oil. Roast for 30 minutes, turning halfway through, until cooked and slightly charred on the edges.
- Heat the butter in a pan until sizzling and add the shallots, finely chopped garlic and the rest of the thyme. Season well and stir fry for 4–5 minutes until softened.
- Roughly chop 6 of the bacon rashers, add to the pan and let it sizzle away for a while, then add the risotto rice and stir into the ingredients.
- Turn up the heat and pour in the wine. When the wine has cooked out, start adding the stock – a little at a time. Stir regularly, adding more stock when required until the rice is fully cooked through (around 20 minutes).
- Whilst the risotto is cooking, fry the extra bacon rashers until crispy. Cool, then chop into pieces.
- When the rice is almost ready, stir in the kale and cook until wilted (3-4 minutes). Tip in the cooked squash and fold into the risotto.
- Season, then mix in the grated parmesan and a good dash of cream.
- Serve in bowls, topped with the crispy bacon bits, extra parmesan and basil.
