Squash, bacon sage and apple risotto 2
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Healthy squash, bacon, sage and apple risotto

Half a syn plus one healthy A choice per portion when following Slimming World
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: British
Keyword: risotto
Servings: 4 people


  • 350 grams risotto rice
  • Frylight low calorie spray
  • 600 grams squash of your choice, peeled and chopped into bitesized pieces
  • 1 tbsp Asda light sunflower spread (2 syns on Slimming World)
  • 1 green apple
  • 8 smoked bacon medallions, any visible fat removed, chopped into bitesized pieces
  • 1 litre boiling vegetable stock
  • 1 onion, finely chopped
  • 1 handful of fresh sage, chopped
  • Whole fresh sage leaves, to garnish
  • 3 cloves garlic, crushed
  • 120 grams parmesan or Grana Padano, grated  (4 healthy extra A choices on Slimming World)


  • Preheat your oven to 200C / Gas 6. Add the chopped squash and chopped sage to an ovenproof dish, and spray with Frylight. Cook in the oven for 30 minutes, or until tender.
    Squash and sage
  • In the meantime, fry the onion and garlic in a large, heavy-based pan with Frylight. Make up the vegetable stock in a separate jug.
  • Once the garlic and onion are soft, add the spread and stir to melt. Stir in the risotto rice, ensuring that it is well coated.
  • Slowly add the stock, stirring regularly. When what you've added has been soaked up, add more. Keep going over a low-medium heat for 25-30 minutes, until all of the stock has been added and the rice is cooked.
  • While your risotto is cooking, fry your bacon in a separate pan in Frylight until crispy. Set aside.
  • Grate your apple - including the skin.
  • Wash the whole sage leaves, and fry in Frylight until crisp. Set aside.
  • Once the squash is cooked, reserve half of the chunks. Purée the other half of the squash (complete with the sage it was cooked with, plus a little salt and pepper). Add the puréed squash and half of the grated cheese to the risotto, and stir well.
  • Stir through the squash chunks and grated apple. Spoon the risotto into four bowls, and top each with a quarter of the bacon. Sprinkle with the remaining cheese, add the crispy sage leaves, and serve with a green salad.