Bacon and Squash Risotto

A great, wheat-free way to fuel up. Makes an excellent meal the night before a long run or race!
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Meal Type Dinner, Main Dish, Pre Race
Diet Type Gluten Free, Sugar Free
Skill Level Beginner
Prep Time 30 mins or More
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
Meal Type Dinner, Main Dish, Pre Race
Diet Type Gluten Free, Sugar Free
Skill Level Beginner
Prep Time 30 mins or More
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
Add to Meal Plan:
This recipe has been added to your Meal Plan. View Your Meal Plan Here
Print Recipe
Instructions
  1. Fry or grill bacon. Remove from pan or grill and set aside.
  2. Saute onion in olive oil for 5 minutes
  3. Add garlic and continue to cook for 1-2 minutes
  4. Stir in risotto rice so grains are coated ini oil and shiny
  5. Add squash to the pan
  6. Add enough stock to cover and bring to a simmer
  7. As the stock starts to become absorbed, add another ladleful
  8. Repeat this process until the rice and squash are cooked. This should take around 30 minutes.
  9. Add the peas and cook for a further 5-10 minutes.
  10. Chop up the bacon into small pieces and stir into the risotto.
  11. Serve with the grated cheese on top.
Recipe Author: Hayley