Butternut Squash and Bacon Risotto

Having recently returned from the farmers market with a box full of local produce I decided to make a butternut squash risotto. The recipe calls for a two step process as you must make a soup before you can begin the risotto.  The soup is delicious as it is but can also be frozen to be used to make another risotto in the not so distant future.  This is a truly scrumptious one! 

Step One: 

Butternut squash soup with crisps. (Serves 3-4)

Ingredients for the soup:

• 1 butternut squash
• 2 tbsp olive oil
• 1 onion, chopped
• butter, to taste
• 600ml/20fl oz vegetable stock, plus additional to loosen soup if desired
• 1 heaped tsp hot smoked paprika
• salt and freshly ground black pepper

Ingredients for the crisps:

• reserved butternut squash peelings
• drizzle olive oil
• few drops of sherry vinegar
• 2 tbsp finely chopped rosemary

Method:

1. Peel the butternut squash and reserve the long strips of skin. 
2. Discard the butternut squash pulp and chop the remaining butternut squash into chunks.
3. Heat the olive oil in a large casserole dish, add the onion and butternut squash and plenty of butter (to taste) and cook until brown and caramelised,
4. Pour over the stock.  Simmer for 20 minutes.  Remove from the heat, leave to cool slightly then blend using a food processor or hand blender to the desired consistency.
5. Add hot paprika and season to taste with salt and freshly ground black pepper. 
6. For the crisps, preheat the oven to 140c/275f/gas 1. 
7. Place the reserved butternut squash peelings in a roasting trap and top with olive oil, sherry vinegar, chopped rosemary and put in the oven to cook for 20 minutes on a low heat to crisp up.
8. Remove the crisps from the over and place on kitchen paper to absorb any excess oil.
9. Serve the soup with the skin crisps.

Step Two: 

Butternut squash and bacon risotto (Serves 2) 

Ingredients:

• 200ml left over butternut squash soup
• 200ml vegetable stock
• 4 tbsp olive oil
• 1 onion, chopped
• 100g/ 3.5 oz arborio rice
• 4 tbsp grated parmesan 
• 4-6 rashers of bacon
• a sprinkle of hot smoked paprika

Method:

1. Combine left over butternut squash soup and stock in a pan and warm through.
2. Heat the olive oil in a pan over a low heat and soften the onion. 
3. Dice bacon into small pieces and fry up with olive oil and onions until crispy.
4. Separate bacon from majority of onion and remove bacon and set aside.
5. Add the rice to the pan and cook through for 5 minutes.
6. Ladle the stock into the rice pan at regular intervals, allowing rice to absorb each time.  Stir well each time the stock is added to the pan.  Continue this process until the rice is cooked through and soft.
7. Add parmesan and mix through rice until you have a thick sticky consistency. 
8. Remove risotto from pan and press into a small serving bowl before turning over onto a plate and topping with crispy bacon and a sprinkling of parmesan and hot smoked paprika.