Ready in 40-45 minutes
Syns Per Serving - Free on Extra Easy
1 leek, washed and finely chopped
198g/70z lean bacon, cut into bite-sized pieces
4 garlic cloves, peeled and finely chopped
255g/9oz dried risotto rice
397g/14oz butternut squash, cut into small bite-sized pieces
852ml/1 and half pint boiling hot chicken stock
Salt and freshly ground black pepper
4 tbsp finely chopped chives
1. Heat a large, non-stick frying pan over a medium heat. Add the leek and bacon and stir-fry for 3-4 minutes.
2. Add the garlic, rice and butternut squash and stir-fry for 2-3 minutes. Add a ladleful of the boiling stock and stir and cook until the liquid is absorbed. Repeat adding a ladleful at a time, until half the stock is used up.
3. Continue to cook in this way until all the stock is used up and the rice is creamy and al dente (tender but still retaining a bite), and the squash is tender. This should take about 20-25minutes.
4. Remove from the heat, season well and stir in the chopped chives. Serve ladled into warmed bowls and eat immediately.