Risotto is one of those dishes I usually order at a restaurant than make at home. Why? Anyone that has spent time making a risotto knows that they involve a lot of work. You have to toast the rice in butter, keep the stock warm, add stock little at a time and stir constantly. This is how it has been done for generations. Well, what if I was to tell you none of this is necessary?

I only recently discovered this post from The Food Lab from about 4 years ago. He scienced risotto. In short:

• Toasting the rice in butter first gives a nutty flavour, but it can inhibit the release of starch (the substance that naturally thickens the sauce)
• It is not necessary to keep the stock warm – you can add it cold and bring it to temperature
• You can add the stock all at once if you like
• All that stirring does is ensure even cooking. This can be avoided by making your risotto in something low and wide such as a skillet

Not, you can chose to follow his directions, or stick to your own tried and true method – which ever makes you comfortable. I plumped for something in the middle.

Adding squash to a risotto seemed like a perfectly logical thing to do, and roasting it first gave it a sweeter more caramelised flavour. I added bacon because pork and squash are wonderful together… and because bacon. It also helps season the dish a little.

Roasted Squash and Bacon Risotto

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Ingredients

• 1 Large Winter Squash (such as butternut)
• 4 Large Garlic Cloves (unpeeled)
• Olive Oil
• Salt and Black Pepper to season
• 1 knob Butter
• 1 Large Onion (diced)
• 155g Bacon Lardons
• 400g Arborio Rice
• 187ml White Wine
• 1.2l Chicken Stock
• 50g Grated Parmesan
• 75g Pine Nuts
• Fresh Sage

Directions

1.	Pre-heat the oven to 200°C / 400°F / Gas Mark 6
2.	Peel the squash and chop off the root and stalk ends. Cut in half, deseed, then cut into small wedges
3.	Drizzle the squash with a little olive oil and season with salt and pepper. Place the garlic cloves with the squash. Bake for 40 minutes or until the squash is fork soft
4.	Tip the squash and any cooking juices into a large bowl and squeeze the garlic from its skin. Mash until soft then cover with foil to keep warm
5.	Melt the butter with some olive oil and fry the onions and bacon until the onion is soft and the bacon is just starting to crisp
6.	Over a medium heat, add the rice and stir, then pour in about third of the stock. Stir occasionally until the stock has almost all absorbed
7.	Add in another third and again stir occasionally to ensure even cooking. Add the final third a little at a time until you have a consistency that is smooth and creamy. If the rice is too thick, add in a little more stock
8.	Take the rice off the heat and add in the grated parmesan and mashed squash. Place a lid on the pan and set aside for 2 minutes
9.	Meanwhile, in a dry frying pan, toast the pine nuts for a couple of minutes until they start to colour
10.	Serve the risotto, then sprinkle with pine nuts and a little fresh sage