HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaked Bacon & Butternut Risotto
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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bag

peeled & chopped pumpkin

1 pinch

chilli flakes


brown onion

1 bag


2 clove


1 packet

diced bacon

(May be present Soy)

1 packet

arborio rice

1 packet

vegetable stock pot

1 bag

baby spinach leaves



1 packet


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

1 sachet

Nan's special seasoning

2 packet

shaved Parmesan cheese


Not included in your delivery

olive oil

2 cup


¼ tsp


20 g



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
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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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.


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


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.


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.


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.


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.