Butternut Squash and Bacon Risotto

Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Place the butternut squash cubes in a baking dish, drizzle with oil, and roast for 20 minutes until tender.
1 Butternut Squash, 1 tablespoon Olive Oil
Meanwhile, heat the butter in a heavy-bottomed pan or casserole dish. Gently fry the onion, garlic, and thyme on medium heat for 4–5 minutes until softened.
25 g Butter, 1 Onion, 2 Garlic Cloves, 2 teaspoon Dried Thyme
Add the chopped smoked streaky bacon and cook until it changes colour.
6 Streaky Bacon Rashers
Stir in the risotto rice, coating each grain in the buttery mixture. Pour in the white wine and stir for about a minute until it starts to evaporate.
250 g Risotto Rice, 125 ml White Wine
Gradually add the chicken stock, one ladleful at a time, stirring frequently. Allow each ladleful to be fully absorbed before adding the next. This should take about 15–20 minutes.
750 ml Stock
Remove the butternut squash from the oven and stir it into the risotto.
Season to taste, then mix in the grated Parmesan. Serve in bowls, garnished with freshly chopped parsley if desired.
50 g Parmesan, 2 tablespoon Parsley, Salt and Pepper