Baked Bacon & Pumpkin Risotto
with Sage Brown Butter & Silverbeet
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
arborio rice
90 g
Diced Bacon
(May be present: Soy, Milk.)
2
Garlic
1
Kale
1 packet
Pine Nuts
(Contains: Tree nuts, Pine nut; May be present: Soy, Milk, Brazil nut, Hazelnut, Pistachio, Pecan, Almond, Peanuts, Cashew, Sesame, Macadamia, Tree nuts, Walnut.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Lemon
2 sachet
Vegetable Stock Pot
1 packet
Rosemary
1 packet
Peeled & Chopped Pumpkin
1
Carrot
1
Brown Onion
1 sachet
Garlic & Herb Seasoning
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Roughly tear kale leaves, then discard stem. Finely chop brown onion and garlic. Cut carrot into bite-sized chunks. Zest lemon to get a generous pinch, then cut into wedges. Set aside. • Place peeled & chopped pumpkin and carrot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until almost tender, 15-20 minutes. • Add kale and a pinch of salt to the roast veggie tray. Gently toss to combine. Return tray to the oven, then roast until tender and lightly charred around the edges, a further 5-8 minutes.
If you've added bacon, cook in the pan before the veggies, breaking up with a spoon, until browned, 3-4 minutes.
• Transfer risotto to a baking dish. Cover tightly with foil. • Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• When the risotto has 5 minutes remaining, pick and finely chop rosemary leaves. • Wash out frying pan, then return to medium-high heat with the butter. Cook until foaming and slightly browned, 1-2 minutes. • Add rosemary and lemon zest and cook until fragrant, 1 minute. Set aside.
• When the risotto is ready, stir through the rosemary brown butter and some grated Parmesan cheese (reserve a little for garnish!) until cheese is melted. • Gently stir through the roasted veggies.
TIP: Add a splash of water to loosen the risotto, if needed.
• Divide baked pumpkin and Parmesan risotto between bowls. • Squeeze over some lemon juice. • Sprinkle with pine nuts and reserved Parmesan. • Serve with any remaining lemon wedges. Enjoy!
