Baked Pumpkin Risotto
with Parmesan & Baby Spinach
Pop on your ugg boots, pull out your favourite blanket and be prepared to get super cosy with the ultimate Winter comfort dish. Packed full of creamy pumpkin, punchy Parmesan and crispy bacon, there is no way you won’t fall in love with this risotto. This version is a cheater’s delight - no need for constant stirring here.
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.
Ingredients
1 cube
vegetable stock
1
red onion
1 packet
Middle Bacon
800 g
pumpkin
2 clove
garlic
½ bag
baby spinach leaves
½ block
Parmesan cheese
(Contains Milk;)
½ bunch
parsley
2 cup
arborio rice
Not included in your delivery
1 L
boiling water
1 tbs
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 180°C/160°C fan-forced. Bring a full kettle of water to the boil. To prepare the ingredients, crumble the vegetable stock cube. Finely chop the red onion and roughly chop the parsley. Remove the bacon rind and slice the bacon into squares. Remove the pumpkin skin and chop the pumpkin into 2 cm cubes. Peel and crush the garlic. Wash the baby spinach and finely grate the Parmesan cheese.
In a large jug, combine the boiling water with the crumbled vegetable stock cube, set aside.
Heat the olive oil in a large ovenproof frying pan over a medium-high heat (if you don’t have an ovenproof frying pan place a baking dish in the oven to heat up while you prep your risotto). Add the red onion and middle bacon to the pan and cook for 3-4 minutes or until the onion is soft. Add the pumpkin and cook for a further 7 minutes, or until pumpkin is slightly soft and the bacon has browned. Stir through the garlic and arborio rice and cook for 1 minute or until fragrant. Slowly pour in the stock liquid and bring the mixture to the boil for 2 minutes, stirring regularly. Remove the pan from the heat.
Cover the pan tightly with a lid or foil and transfer directly to the oven. Continue cooking the risotto for 20-25 minutes or until the stock has been absorbed and the rice is ‘al dente’. If the rice is a bit gluggy add a splash of hot water and stir through. Tip: If you don’t have an ovenproof frying pan, transfer your mixture to the preheated baking dish and cover tightly with foil. Cook in the oven as per instructions above.
Once the stock has been absorbed remove the pan from the oven and stir through the baby spinach, Parmesan cheese and parsley, season to taste with salt and pepper.
