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Baked Bacon & Butternut Risotto

Baked Bacon & Butternut Risotto

with Sage & Walnuts

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We're big fans of baked risotto for an easy weeknight dinner. Just pop it in the oven and walk away – the flavours will develop and the rice will soak up the liquid to become al dente and creamy. Perfection!

Tags:Kid FriendlyNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkTree Nuts

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 Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bag

peeled & chopped pumpkin

1 pinch

chilli flakes

½

brown onion

1 bag

sage

2 clove

garlic

1 packet

diced bacon

(May be present Soy)

1 packet

arborio rice

1 packet

vegetable stock pot

1 bag

baby spinach leaves

1

apple

1 packet

walnuts

(ContainsTree NutsMay be present Soy, Milk, Peanuts, Sesame)

1 sachet

Nan's special seasoning

2 packet

shaved Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

2 cup

water

¼ tsp

salt

20 g

butter

(ContainsMilk)

1 drizzle

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3259 kJ
Fat31.8 g
of which saturates14 g
Carbohydrate90.9 g
of which sugars15.4 g
Protein29.3 g
Sodium1967 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and sprinkle with Nan's special seasoning and a pinch of chilli flakes (if using). Season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

2

While the pumpkin is roasting, finely chop the brown onion (see ingredients), garlic and sage leaves.

3

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 browned, 4-5 minutes. Add the onion and cook until softened, 3-4 minutes. Add the garlic and sage and cook until fragrant, 1 minute. Add the water, the salt, arborio rice and vegetable stock pot. Bring to the boil, then remove from the heat. Transfer to a large 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

When the risotto is ready, stir in the butter and shaved Parmesan cheese. Gently stir in the roasted pumpkin, then season.

TIP: Stir through a splash of water to loosen the risotto, if needed.

5

Thinly slice the apple into wedges. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add the apple and mixed salad leaves. Toss to coat.

6

Roughly chop the walnuts. Divide the baked bacon and pumpkin risotto between bowls. Sprinkle with the chopped walnuts. Serve with the salad on the side.