Baked Bacon & Butternut Risotto
with Sage & Walnuts
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!
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.
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
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.