Bacon & Roast Pumpkin Risotto
with Parmesan, Parsley & Almonds
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 sachet
Garlic & Herb Seasoning
1 packet
Baby Spinach Leaves
1 packet
arborio rice
90 g
Diced Bacon
(May be present: Milk, Soy.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1
Zucchini
1 sachet
Nan's Special Seasoning
1 packet
Peeled & Chopped Pumpkin
1
Brown Onion
1
Lemon
1 packet
Parsley
Cooking Steps
Preheat the oven to 220°C/200°C fan forced. Cut the brown onion into wedges. Place the onion and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
While the veggies are roasting, grate the zucchini.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the diced bacon, breaking up with a spoon, until golden, 4-5 minutes. Add the garlic & herb seasoning, zucchini, arborio rice, vegetable stock pot and the water. Bring to the boil, then remove from the heat.
Transfer the risotto to a baking dish. Cover tightly with foil. Bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
While the risotto is baking, roughly chop the parsley. Zest the lemon to get a good pinch, then slice into wedges. When the risotto is ready, stir through the lemon zest, baby spinach leaves, butter, grated Parmesan cheese and a squeeze of lemon juice (add a splash of water to loosen the risotto, if needed). Gently stir through the roasted veggies. Season to taste.
Divide the roast pumpkin and bacon risotto between bowls. Top with the flaked almonds and parsley. Serve with any remaining lemon wedges. Enjoy!
