Red kuri squash risotto with bacon
Red kuri squash risotto finished with butter and Parmesan, with bacon.
Active time1 h
Cooking30 min
Total1 h
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Ingredients
- 100 g onions
- 500 g deseeded red kuri squash
- 30 g butter
- 70 g Parmesan
- 120 g smoked bacon
- 1100 ml vegetable stock
- 15 ml olive oil
- 300 g risotto rice
- 2 g salt
Preparation
Cut the red kuri squash into cubes measuring 1 centimetre and thinly slice the onion. Heat the stock separately.
100 g onions500 g deseeded red kuri squash1100 ml vegetable stock- knife
- saucepan
Sauté the onion in the oil for 5 minutes. Add the squash and cook for 5 minutes, then stir in the rice and cook for 2 minutes until translucent.
15 ml olive oil300 g risotto rice- sauté pan
Prepare 120 g smoked bacon. Fry the bacon in a dry frying pan until browned, then drain and chop it. Add everything to the dish. Add the hot stock a ladleful at a time, stirring, for about 18 minutes. The rice and squash should be tender; stir in the butter, Parmesan and salt before serving.
30 g butter70 g Parmesan120 g smoked bacon2 g salt- sauté pan
- ladle
- knife
- chopping board
- frying pan
Allergens
- Celery
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration