Smoky, decadent and delicious, our oak smoked garlic brings a wonderful depth of flavour to this risotto. The oven roasted squash pairs beautifully with bacon and kale, whilst a dash of cream and plenty of parmesan adds a silky, creamy texture.
Comforting, warming and a guaranteed hit with all the family!

INGREDIENTS (serves 4):

2 Smoked Garlic cloves, peeled and finely chopped
1 butternut squash, peeled and cut into 2cm chunks.
2 tbsp oil
10 sprigs of fresh thyme
25g butter
4 shallots, finely chopped
250g kale, chopped
10 streaky bacon rashers
125ml white wine
275g risotto rice
750 ml chicken stock
250g kale, chopped
75ml double cream
50g grated parmesan and extra to top
Fresh bunch of basil
Salt and pepper

METHOD:

Preheat the oven to 200°C.

Add the squash to a baking dish and drizzle with oil. Add the leaves of half the thyme and roast for 30 minutes, turning halfway through, until cooked and slightly charred on the edges.

Heat the butter in a pan until sizzling and add the shallots, garlic and the rest of the thyme leaves. Season well and stir fry for 4–5 minutes until softened.

Add 6 of the chopped bacon rashers and let it sizzle away for a while, then add the risotto rice and stir it into the ingredients.

Turn up the heat and pour in the wine. When the wine has cooked out, start adding the stock – a little at a time. Stir regularly, adding more stock when required until the rice is fully cooked through (around 20 minutes).

Whilst the risotto is cooking, fry the extra bacon rashers until crispy. Cool slightly then chop into pieces.

When the rice is almost ready, stir in the kale and cook until wilted (3-4 minutes). Tip in the cooked squash and fold it into the risotto. Season to taste, then mix in the grated parmesan.

Serve in bowls, topped with the crispy bacon bits, extra parmesan and basil.