Baked Pumpkin Risotto

Name: Baked Pumpkin Risotto with Parmesan & Baby Spinach
Total time: 50 min
Yield: 2
Cuisine: Italian
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; ½ bunch parsley; 1 L boiling water; 1 tbs olive oil; 2 cup arborio rice

with Parmesan & Baby Spinach

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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.

Allergens:

Milk

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 Time50 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 5 people

1 cube

vegetable stock

red onion

1 packet

Middle Bacon

800 g

pumpkin

2 clove

garlic

½ bag

baby spinach leaves

½ block

Parmesan cheese

½ bunch

parsley

2 cup

arborio rice

Not included in your delivery

1 L

boiling water

1 tbs

olive oil

Nutritional Values

per serving

Calories2810 kcal

Fat19.7 g

of which saturates7.6 g

Carbohydrate97.3 g

of which sugars13.6 g

Protein22.6 g

Sodium777 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Grater

•Kettle

•Knife

•Pan

•Aluminum Foil

Cooking Steps

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.