Chicken, Bacon & Pumpkin Risotto
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Chicken, Bacon & Pumpkin Risotto

Chicken, Bacon & Pumpkin Risotto

with Roasted Cherry Tomatoes & Pine Nuts

Get ready to whip up this chicken, bacon 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!

Tags:
Kid Friendly
Allergens:
Milk
Pine Nut

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 Time30 minutes
DifficultyMedium

Ingredients

Serving amount

1

brown onion

1 packet

bacon

1 packet

Risotto-Style Rice

1 sachet

garlic & herb seasoning

1 sachet

chicken-style stock powder

1 packet

snacking tomatoes

1 packet

Peeled & Chopped Pumpkin

1 packet

baby spinach leaves

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

pine nuts

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

1 packet

chicken thigh

Not included in your delivery

olive oil

2 cup

water

½ tbs

balsamic vinegar

20 g

butter

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Nutritional Values

Energy (kJ)3684 kJ
Calories880 kcal
Fat31.7 g
of which saturates13.1 g
Carbohydrate93.3 g
of which sugars14.2 g
Dietary Fibre7.9 g
Protein54.5 g
Sodium2036 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Baking Dish
Baking Paper
Baking Tray

Instructions

1
1

• Preheat the oven to 220°C/200°C. Thinly slice brown onion. Finely chop bacon. • Cut chicken thigh into 2cm chunks.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a bowl to rest. • Return frying pan to medium-high heat with a small drizzle of olive oil. Cook onion and bacon, stirring, until golden, 6-7 minutes. • Add risotto-style rice and stir until well combined.

3
3

• Add the water, garlic & herb seasoning and chicken-style stock powder 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.

4
4

• 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. Roast until tender and blistered, 20-25 minutes.

5
5

• 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.

6
6

• Divide the bacon and spinach risotto between bowls. • Top with roasted veggies and chicken. Sprinkle over pine nuts to serve. Enjoy!