Another one of Donna Hay’s wonderful baked risottos – I think I got a little lazier after I started making risottos this way.
Some of you know that risotto is my favorite food and I don’t need an excuse to make them; but this one was made especially for this Monthly Mingle – an event hosted by the lovely and talented Meeta. This time, the theme is comfort foods and to me nothing is more comforting than risotto. Oh, and my mom’s rice pudding.
I got the recipe from Donna Hay Magazine #33 and changed some of the ingredients – you can’t blame me for being hooked on roasted butternut squash! :)
Bacon, butternut squash and basil baked risotto
adapted from Donna Hay magazine
400g (14oz) butternut squash, chopped
1 tablespoon olive oil
8 slices bacon
40g (1½oz) unsalted butter
¼ cup torn basil leaves
1 ½ cups arborio (or risotto) rice
4 ½ 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 180ºC/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 1 ½ minutes or until crisp. Let it cool, then break it into small pieces using your fingertips. Set aside.
Place the rice and stock in a 22x30cm (8½ x12in) 10-cup (80fl) 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.
* I used a deep bowl instead – I thought it would be easier to mix the ingredients in it than in a rectangular baking dish
Serves 4
