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Bacon & Spinach Risotto
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Bacon & Spinach Risotto

Bacon & Spinach Risotto

With Roast Cherry Tomatoes & Pine Nuts

Just like Nonna's, whip up this bacon & baby spinach risotto that even Nonna would be proud of. Super creamy arborio rice is the foundation of this Italian delight and with bright cherry tomatoes and crunchy pine nuts, you'll be coming back for seconds!

Tags:
Climate Superstar
Kid Friendly
Allergens:
Pine nuts/Noix de pin
Milk

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.

Preparation Time50 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

1

brown onion

1 packet

bacon

1 packet

arborio rice

1 sachet

garlic & herb seasoning

1 sachet

chicken-style stock powder

1 punnet

snacking tomatoes

1 packet

pine nuts

1 bag

baby spinach leaves

1 sachet

Parmesan cheese

Not included in your delivery

1

olive oil

2 cup

water

1 drizzle

balsamic vinegar

20 g

butter

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Nutritional Values

Energy (kJ)2979 kJ
Fat31.7 g
of which saturates13.1 g
Carbohydrate83.5 g
of which sugars7.4 g
Protein23.2 g
Sodium1514 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Dish
Baking Tray
Baking Paper

Cooking Steps

1
1

• Preheat the oven to 220°C/200°C. Thinly slice brown onion. Finely chop bacon.

2
2

• In a large frying pan, heat a small drizzle of olive oil over medium-high heat. Add onion and bacon, cook, stirring until golden, 6-7 minutes. • Add arborio rice and stir until well combined.

3
3

• Add the water, garlic & herb seasoning and chicken-style stock powder to the frying pan, stir well and bring to the boil. • Transfer the risotto to a medium baking dish. Cover tightly with foil and 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.

4
4

• While the risotto is baking, halve snacking tomatoes. • Place snacking tomatoes on a lined oven tray. Drizzle with olive oil and the balsamic vinegar. Season with salt and pepper. Roast until blistered, 15-20 minutes. • While the snacking tomatoes are roasting, wipe out the large frying pan and return to medium high heat. Add pine nuts and toast until golden, 3-4 minutes.

5
5

• When the risotto is done, remove from the oven and stir through baby spinach leaves. Add the butter and shaved Parmesan cheese. Stir to combine.

TIP: Stir through a splash of water if the risotto looks dry.

6
6

• Divide the bacon and spinach risotto between bowls. • Top with roast snacking tomatoes. Sprinkle over pine nuts to serve. Enjoy!

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