Butternut Squash and Bacon Risotto Recipe

Preheat the oven to 200°C (180°C for fan ovens). Peel, then cut the butternut squash in half. Remove the seeds and cut it into slices 1 cm thick, then into 1 cm cubes. The smaller the pieces, the faster they will cook. On a baking sheet lined with parchment paper, toss them with a drizzle of olive oil, salt, and pepper. Bake for 25-30 minutes.

Bring 350 ml of water per person to a boil in a pot, then crumble 1/2 cube of broth per person over it. Slice the shallot and chop the garlic. Cut the lemon into wedges, then squeeze the juice of 1/4 per person into a small bowl. Chop the sage.

Lower the heat to medium-low, pour half of the broth into the wok, and let the rice grains absorb it slowly. Stir regularly and add most of the sage.

As soon as the rice grains have absorbed the broth, add another 1/3, then repeat the process with the remaining broth. In total, your risotto should cook for 20-30 minutes. If it cooks too quickly, you can add some water or broth to cook the grains further. Finally, add the butternut to the risotto.

To finish, mix 2/3 of the grated cheese into the risotto, add the lemon juice, then season lightly with salt and generously with pepper. Serve the risotto in shallow bowls with the remaining lemon wedges. Sprinkle with the rest of the grated cheese and sage.