Week 5 of the re-wire and at last the sparkies have finished. They were a great couple of guys but the house has been turned up side down. It feels like we’ve moved house and this time we don’t know where anything is. Throughout though we’ve managed to keep the veggie box going and this week we were topically (Halloween) re-warded with a small squash.
When I saw it I knew immediately what I wanted to make and my mind sprung to getting my eldest in on the act, away from his screen with a lesson in the dark art of absorption.
Roasting a squash might feel like a faff. Once in the oven though, you crack on with the risotto and the squash takes care of itself.
- Small Squash
- 225g Smoked Bacon, chopped into pieces
- 300g Arborio rice
- Onion diced
- Garlic Clove, crushed
- 1.2 Litre of stock (we used bouillon)
- 1 teaspoon Paprika
- 1/2 teaspoon curry powder
- Olive or Rapeseed Oil
- 4 Tablespoons Creme Fraiche
- Spinach 200g or so
Peel the squash, half it and scoop out the seeds. Dice both halves into good bite sized cubes. Place on a roasting tray drizzle with some oil and place into the oven for 30 mins or so on 180°C.
Once your squash is in the oven, crack on with Risotto.
A good sized pan is needed for this as basically everything is going to end-up in it!
Fry the bacon in some oil, scoop out once cooked and put to one side, try to leave as much as the oil as possible.
Then soften the onion, crushed garlic in the oil on a gentle heat. Add the spices at this point and cook for another minute.
Add the Arborio rice at this point. I joke with my son here that the rice will start to talk to you when it’s ready for some liquid.
Add a ladle of stock. Simmer and stir until absorbed and keep doing this until all the stock has gone. The rice should be soft to the bite, you might need a little less liquid or a little more. Use your judgement. Stir in the creme fraiche and the bacon. Add the spinach, this will wilt down which is a surprise in itself.
Finally fold in the roasted squash.