Bacon Risotto

Introduction

Risotto is a lovely way to use up leftover veg in a healthy, filling meal. I love the combination of bacon chilli and garlic thrown in with a nice pile of whatever veg we have. More importantly, the kids also love this. Mrs Thinchef dose a very different but equally delicious risotto which I'll post one day but here is mine

Ingredients

half a large butternut squash – carrot, pumpkin or other root veg work just as well

1 courgette

1 stick celery

1 leek

2 cloves garlic

Good bunch of a strong green leaves – I used perpetual spinach

3 espresso cups of shortgrain rice

Veg stock – I used a cube with hot water, can also put a good slug of white wine

About 8 slices of streaky bacon

1 chilli if you are feeling frisky

2 tsp oregano

Method

• Heat some olive oil and a good spoonful of butter in a wide flat bottomed pan
• Mix in chopped leek, celery, & garlic. Keep stirring until it softens, try not to let the garlic burn. Keep the heat low if you need to
  
  
  
• When the mix is translucent, add the chopped bacon. Continue to stir until the bacon is cooked.
• Add the chopped squash and courgette. Stir for a few mins while you boil the kettle (or heat your stock)
  
  
  
• Now add the rice and mix well
• Add the stock cube and about half a cupful of boiling water. Stir well.
• As the water is absorbed, keep adding more slowly and mixing well
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• When the rice is cooked just right, the risotto will be nice and creamy. Add the chopped greens and stir in.
  
• If you want it a bit more creamy, as a touch of cream or natural yoghurt
  
  
  
• Serve with a nice bit of garlic bread and balsamic vinegar

Enjoy :-)