Butternut Squash, Bacon & Sage Risotto

The bf is under the impression that we hardly ever have risotto. Of course he is wrong, he just never remembers what I cook (I like to tell myself that is because he eats so well at home but who knows: it can be slightly annoying) but whatever, I was feeling nice so promised that we would have risotto the following week.

We had half a butternut squash in the fridge to use up so my first instinct was to have a BNS & sage risotto and then I thought of adding some bacon into the mix. Because a) what doesn’t taste better with the addition of bacon and b) it’s pork so must go well with the sage too, right?

In an effort to lighten it up slightly I added a tablespoon of light mascarpone for that end-of-risotto-cooking creaminess that stirring in a big knob of butter usually accomplishes. As ever with my efforts to lighten up it smacks slightly of bolting the stable door after the horse has legged it - after all this is risotto we’re talking about. With bacon.


Butternut Squash, Bacon & Sage Risotto
serves 2

4 rashers smoked bacon, chopped
½ medium onion, finely chopped
450ml pork (or chicken or veg) stock
1 garlic clove, crushed
150g Arborio rice
85ml vermouth (or dry white wine)
freshly grated nutmeg
freshly ground black pepper
350g butternut squash, peeled and cut into ½ in dice
3 sage leaves, finely chopped (plus extra leaves for garnish)
25g grated parmesan cheese
1½ tbsp light mascarpone

Put the stock in a small saucepan & set over very low heat.

In a large sauce pan cook the bacon over medium heat until just getting crispy, about 10 minutes. Remove with a slotted spoon to kitchen paper to drain.

Drain off all but 1½ tsp of the bacon fat and add the onions, chopped sage and BNS and gently sauté until the onions are caramelising and the squash is starting to be tender, about 10 minutes. Add in the garlic and a grind of nutmeg and sauté until fragrant, another 30 seconds.

Add the rice and stir around for 3 or so minutes so coated in the onion mixture and toasted without colouring.

Turn the heat up a little and add the the wine, add it and let bubble down until reduced. Reduce the heat again.

Then add 1 ladle of stock and stir occasionally until absorbed. Repeat with a ladleful at a time until the rice is al-dente, stirring well after each addition.

Check occasionally to see if the rice is ready (you may not use all the stock) – it should be soft with a bit of chew in the middle – and the consistency fluid. When it is done, season with pepper.

Take the pan off the heat. Add a splash of the stock to keep the risotto moist, stir in half the bacon, half the Parmesan, and the mascarpone. pop the lid on and let the risotto sit for 3-4 mins to rest.

Meanwhile, add a tsp of oil to a small frying pan over a medium heat. Add the sage leaves, then fry for a few secs until starting to colour. Transfer to kitchen paper with a slotted spoon to drain. Spoon the risotto into bowls, then scatter over the rest of the bacon, the remaining Parmesan and the crisp sage leaves.

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Chicken, Butternut Squash & Quinoa Stew

This is another dish I cooked when I was 5:2’ing and this one in particular was adapted from a US based website: I upped the spices content and also added some spinach into the mix.

This is seriously good for you and, luckily, also delicious. A great thing about it is that you can adjust the ratios depending on what you fancy or how much you’re watching your calories. The olives for instance can be cut down or out completely for instance: they pack a big punch flavour wise though so even including a few is going to make a big difference to my mind.

I’ve used a quinoa & bulghur wheat mix but feel free to just use normal white quinoa if that is easier.


Chicken, BNS & Quinoa Stew
serves 2-3

340g butternut squash, peeled, seeded & chopped into 1/2-inch pieces
450ml chicken stock
310g chicken breast
½ tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried oregano
½ tsp cumin
½ tsp coriander
¼ tsp cayenne
200g tin chopped tomatoes
75g uncooked white quinoa, bulghur wheat & red quinoa mix
85g pitted and quartered kalamata olives
large handful baby spinach, chopped
sea salt & freshly ground black pepper
2 tbsp finely chopped fresh flat-leaf parsley

Place the squash cubes in a microwave safe bowl with a splash of water, put a lid on top and microwave for 5-6 minutes or until the squash is just barely tender. Remove half the squash and set aside. Continue microwaving the other half until it’s very soft, about 3-4 additional minutes.

Drain, then mash with a fork. Set aside.

In a large saucepan heat the olive oil until hot. Add the chopped onions, oregano, cumin & coriander, cayenne and garlic. Saute for 5-10 minutes, stirring often, until the onion is softened.

Add the stock and bring to a simmer then add the chicken and poach in the broth until cooked (about 10-15 minutes).

Remove the chicken to a plate and when it has cooled slightly shred with 2 forks. Keep to one side.

Add the tomatoes & quinoa to the stock in the pan and simmer for 10 minutes then add the cubed and mashed squash. Simmer for a further 5 minutes.

Add the shredded chicken & olives to the pot and season carefully.

Simmer for a further 5 minutes then stir in the spinach and cook for a minute or two until the spinach is wilted.

Stir in the parsley & serve in bowls.

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Vegetable & Lentil Stew

This is another 5:2 recipe that I came across - and one if I’m honest that I didn’t have particularly high hopes but it was soooo good: really hearty and comforting and just incredibly tasty.

I’ve adapted it slightly from the original here mainly in adding some garlic and swapping out soya mince (I really didn’t fancy it) for Quorn (which I appreciate lots of people don’t fancy) but it would probably be pretty good with minced beef or lamb for a non-veggie version or keeping with the original soya, if that’s your thing.

It has been a while since I cooked it but I really fancy it again now. Which should tell you all you need to know.


Vegetable & Lentil Stew
serves 3

1 tsp olive oil
1 onion, finely chopped
2 large carrots (approx 160g), chopped
450g Butternut Squash, peeled & chopped
8 chestnut mushrooms, fairly thickly sliced
2 cloves garlic, crushed
1 green chilli, finely chopped
100g Puy lentils
70g frozen peas, thawed
175g Quorn
60ml red wine
750ml vegetable stock
2 tbsp tomato puree
2 tbsp wholegrain mustard
sea salt & freshly ground black pepper

In a large pan, saute the onion with the olive oil, until soft, stirring occasionally - about 10 minutes.

Add the garlic, carrots, chilli and butternut squash and cook gently for 5 minutes. Add the mushrooms and cook for another few minutes.

Add the lentils and red wine and stir well to combine.

Add the stock, tomato puree and mustard. Give a good stir and bring to the boil. Reduce to a simmer, cover with a lid and leave to cook for about an hour, stirring occasionally to ensure it’s not sticking.

About 35-40 minutes in, add the quorn mince and stir, then add the peas in the last few minutes of cooking time.

Check the seasoning carefully, adjusting as necessary, and serve immediately in bowls.

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