Butternut Squash Risotto

I made this lovely risotto for David and I the other night and we enjoyed it so much I made it for the middle barn lot the following day for their lunch. Good response. 15 of us enjoyed it! 

Here's the recipe but feel free to experiment and add whatever you've got to hand that you think will taste good with the other ingredients.                                    

Butternut Squash Risotto

1 small or ½ onion

A good ring of butternut squash

½ oz butter

2 slices of smoked bacon or ham chopped

100 gms some form of risotto rice

1 and 1/4 pint Chicken Stock

1 pot of greek style yogurt

½ oz of butter or a little of the roasting tin from chicken

½ a chilli and a tip of a tsp of paprika

The base of this is a standard risotto. Chop onion and chilli and dice the butternut squash, put into a pan with butter and bacon and fry gently until the onion is translucent. Add the rice and fry another 2 mins. Add half the stock and stir. Watch until the stock is almost totally absorbed, then pour in the rest of the stock and watch again until the stock has been absorbed. Add the paprika and yogurt and taste to season. At this stage you can add some chopped chicken or any other bits you have that would blend with the tastes you have made.