Ingredients

• 300g arborio rice
• 1 litre chicken stock
• 200g of cooking bacon
• 1 onion, diced
• 2 garlic cloves, thinly sliced
• 30g butter
• Handful of cherry tomatoes
• ⅓ butternut squash, cubed (or a smaller winter squash)

Method

1. Preheat Oven

Preheat your oven to 180°C. Use a lidded ovenproof dish that can also be used on the hob. If not, cook on the hob first and transfer to an oven-safe dish with a lid.

2. Fry the Aromatics

On the hob, gently fry the diced onion and sliced garlic in the dish until softened. Add the chopped bacon and cook until done.

3. Add Rice and Squash

Melt the butter into the dish, then stir in the arborio rice, ensuring it’s fully coated in butter.

Add the cubed butternut squash and stir everything together.

4. Deglaze and Add Stock

Pour in all the chicken stock, give the risotto a good stir, then cover with a lid.

5. Bake

Place the dish in the oven and bake for 15 minutes.

6. Add Tomatoes

After 15 minutes, remove from the oven, stir in the cherry tomatoes, then return to the oven for another 3 minutes.