Slimming World - Butternut Squash and Bacon Risotto

Serves 4

Ready in 40-45 minutes

Freezer Friendly

Syns Per Serving - Free on Extra Easy

Ingredients

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

Method

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.