Baked Bacon & Butternut Risotto

Name: Baked Bacon & Butternut Risotto with Sage & Walnuts
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 bag Peeled & Chopped Pumpkin; 1 pinch chilli flakes; ½ brown onion; 1 bag sage; 2 clove garlic; 1 packet diced bacon; 2 cup water; ¼ tsp salt; 1 packet arborio rice; 1 packet vegetable stock pot; 20 g butter; 1 bag baby spinach leaves; 1 drizzle balsamic vinegar; 1 apple; 1 packet walnuts; 1 sachet Nan's special seasoning; 2 packet Parmesan cheese

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 Friendly

•Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

•Walnut

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 Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bag

Peeled & Chopped Pumpkin

1 pinch

chilli flakes

brown onion

1 bag

sage

2 clove

garlic

1 packet

diced bacon

(May be present: Soja, Latte.)

1 packet

arborio rice

(May be present: Weizen, Gluten, Soja.)

1 packet

vegetable stock pot

1 bag

baby spinach leaves

apple

1 packet

walnuts

(Contains: Walnut; May be present: Latte, Erdnüsse, Sesamsamen, Soja, Mandeln, Paranüsse, Cashew, Haselnüsse, Macadamia, Pine Nut, Pistazien, Pecannüsse.)

1 sachet

Nan's special seasoning

2 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

2 cup

water

¼ tsp

salt

20 g

butter

(Contains: Milk;)

1 drizzle

balsamic vinegar

Nutritional Values

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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

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.