Baked Bacon & Pumpkin Risotto

Name: Baked Bacon & Pumpkin Risotto with Sage Brown Butter & Silverbeet
Total time: 50 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 butternut pumpkin; 1 brown onion; 1 zucchini; 2 clove garlic; ½ lemon; 1 sachet garlic & herb seasoning; 2 cup water; ¼ tsp salt; 1 packet arborio rice; 1 packet vegetable stock pot; 1 packet pine nuts; 1 bag sage; 20 g butter; 1 packet silverbeet; 1 packet diced bacon; 2 packet grated Parmesan cheese

with Sage Brown Butter & Silverbeet

4.5(127)

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Calories

:

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Protein

:

35.3g protein

Preparation Time

:

50 minutes

Difficulty

:

Easy

Not Suitable for Coeliacs

Allergens:

Pine Nut
Milk
Wheat
Gluten
Soy
May contain traces of allergens
Milk
Peanuts
Sesame
Almond
Brazil nut
Traces of Cashew
Macadamia
Pecan
Pistachio
Walnut
Hazelnut

This rich, creamy risotto comes together in the oven, leaving you free to create a quick and flavourful sage brown butter to stir through at the end. This easy addition takes this winner meal to the next level – taste it and see!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

butternut pumpkin

1

brown onion

1

zucchini

2 clove

garlic

½

lemon

1 sachet

garlic & herb seasoning

1 packet

arborio rice

(May be present: Wheat, Gluten, Soy.)

1 packet

vegetable stock pot

1 packet

pine nuts

(Contains: Pine Nut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)

1 bag

sage

1 packet

silverbeet

1 packet

diced bacon

(May be present: Soy, Milk.)

2 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

1

olive oil

2 cup

water

¼ tsp

salt

20 g

butter

(Contains: Milk;)

Nutritional Values

per serving

Energy (kJ)3914 kJ

Fat38.2 g

of which saturates15.2 g

Carbohydrate102.2 g

of which sugars29.8 g

Protein35.3 g

Sodium2783 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

1

Preheat the oven to 220°/200°C fan-forced. Peel and chop the butternut pumpkin into bite-sized chunks. Finely chop the brown onion. Cut the zucchini into small chunks. Finely chop the garlic. Zest the lemon to get a generous pinch, then cut into wedges. Place the pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender and lightly charred around the edges, 25-30 minutes.

2

While the pumpkin is roasting, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the bacon, breaking up with a spoon, until browned, 3-4 minutes. Add the onion and zucchini and cook until softened, 3-4 minutes. Add the garlic and garlic & herb seasoning 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.

3

Transfer the risotto into a 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' risotto is cooked through but still slightly firm in the centre.

4

When the risotto has 5 minutes cook time remaining, thinly slice the sage leaves. Wash out the frying pan, then return to a medium-high heat. Add the butter and cook, until foaming and slightly browned, 1-2 minutes. Add the sage and lemon zest and cook until fragrant, 1 minute. Set aside.

5

Thinly slice the silverbeet. Stir the grated Parmesan cheese (reserve some for garnish!), sage brown butter and silverbeet through the risotto until the Parmesan is melted and the silverbeet is wilted. Gently stir through the roasted pumpkin.

TIP: Add a splash of water to loosen the risotto, if needed.