Chicken, Bacon & Pumpkin Risotto
with Roasted Cherry Tomatoes & Pine Nuts- Pine nut
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pistachio
- Sesame
- Soy
- Walnut
- Gluten
- Wheat
Get ready to whip up this bacon, chicken and pumpkin risotto that even Nonna would be proud of. Super creamy rice is the foundation of this Italian delight and with bright cherry tomatoes and crunchy pine nuts, you'll be coming back for seconds!
Ingredients
330 g
Chicken Breast
1 sachet
Vegetable Stock Pot
1 packet
Baby Spinach Leaves
1 sachet
Garlic & Herb Seasoning
1 packet
Snacking Tomatoes
1 packet
Pine Nuts
(Contains: Pine nut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Soy, Walnut.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Thyme
1 packet
risotto-style rice
(May be present: Soy, Gluten, Wheat.)
1 packet
Peeled & Chopped Pumpkin
1
Brown Onion
100 g
Bacon
Not included in your delivery
1 drizzle
balsamic vinegar
1 drizzle
olive oil
40 g
butter
(Contains: Milk;)
2 cup
water
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C. Thinly slice brown onion. Finely chop bacon. Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a small drizzle of olive oil over medium-high heat. Add chicken, onion and bacon, cook, stirring until golden and chicken is cooked through, 4-6 minutes.
• Add arborio rice and stir until well combined.
• Add the water, garlic & herb seasoning and chicken stock pot to the pan, stir well and bring to the boil.
• Transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid is
absorbed and the rice is 'al dente', 24-28 minutes.
• While the risotto is baking, place snacking tomatoes and pumpkin on a lined oven tray. Drizzle with olive oil and the balsamic vinegar. Season with salt and pepper and sprinkle over thyme. Roast until tender and blistered, 20-25 minutes.
• When the risotto is done, remove from the oven and stir through baby spinach leaves. Add the butter and Parmesan cheese. Stir to combine.
TIP: Stir through a splash of water if the risotto looks dry.
• Divide chicken, bacon and spinach risotto between bowls.
• Top with roasted veggies. Sprinkle over pine nuts to serve. Enjoy!
