0 added
Item price
£2.25Price per unit
£9/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the butter and oil in a large pan and cook the onions for 10 minutes until softened and golden brown. Stir in the bacon and rice and cook for 2 minutes.
Add the squash, tomato paste, half of the chicken stock and the thyme. Cover and cook for 10 minutes, stirring occasionally, until the stock has been absorbed.
Pour in the remainder of the stock and cook for a further 10 minutes, stirring until both the rice and the squash are tender and all the stock has been absorbed. Divide between 4 bowls and scatter with Parmigiano Reggiano, extra thyme and black pepper to serve.
Chill any left-over risotto overnight. The following day, form the risotto into balls or patties, roll in beaten egg and breadcrumbs and shallow fry to make delicious arancini rice balls or burgers.
Typical values per serving when made using specific products in recipe
Energy | 2,527.14kJ/ 604kcals |
---|---|
Fat | 21.9g |
Saturated Fat | 7.3g |
Carbohydrates | 73.5g |
Sugars | 9g |
Fibre | 3.2g |
Protein | 28.2g |
Salt | 1.8g |
Book a slot to see product availability at your nearest Waitrose & Partners store
0 added
Item price
£2.25Price per unit
£9/kg0 added
Item price
£5.95Price per unit
£1.19/100ml0kg added
Item price
17p each est.Price per unit
£1.10/kg0 added
Item price
£2.60Price per unit
£10.40/kg0 added
Item price
£3.65Price per unit
£7.30/kg0 added
Item price
£1.60Price per unit
£1.60 each0 added
Item price
£2.50Price per unit
£1.39/100g0 added
Item price
£3.10Price per unit
62p/100g0 added
Item price
80pPrice per unit
40p/10g0 added
Item price
£2.20Price per unit
£27.50/kg