Chicken, Bacon & Pumpkin Risotto

Name: Chicken, Bacon & Pumpkin Risotto with Roasted Cherry Tomatoes & Pine Nuts
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet risotto-style rice; 1 sachet Garlic & Herb Seasoning; 1 packet Peeled & Chopped Pumpkin; 1 sachet Vegetable Stock Pot; 1 packet Baby Spinach Leaves; 330 g Chicken Thigh; 1 packet Snacking Tomatoes; 1 packet Pine Nuts; 1 packet Parmesan Cheese; 1 sachet Thyme; 1 Brown Onion; 100 g Bacon; 2 cup water; 20 g butter; 1 drizzle olive oil; ½ tbs balsamic vinegar* (Pantry)

with Roasted Cherry Tomatoes & Pine Nuts

Get up to $200 off!

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:

Pine nut

•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 Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

risotto-style rice

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

1 sachet

Garlic & Herb Seasoning

1 packet

Peeled & Chopped Pumpkin

1 sachet

Vegetable Stock Pot

1 packet

Baby Spinach Leaves

330 g

Chicken Thigh

1 packet

Snacking Tomatoes

1 packet

Pine Nuts

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

1 packet

Parmesan Cheese

(Contains: Milk;)

1 sachet

Thyme

Brown Onion

100 g

Bacon

Not included in your delivery

2 cup

water

20 g

butter

(Contains: Milk;)

1 drizzle

olive oil

½ tbs

balsamic vinegar* (Pantry)

Nutritional Values

Calories902 kcal

Energy (kJ)3780 kJ

Fat34.9 g

of which saturates14.7 g

Carbohydrate92.2 g

of which sugars13.6 g

Dietary Fibre8.3 g

Protein54.3 g

Sodium1670 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Frying Pan

•Baking Paper

Cooking Steps

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

• 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.

• 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.

• 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.

• 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.