Chicken, Bacon & Pumpkin Risotto

Name: Chicken, Bacon & Pumpkin Risotto with Roasted Cherry Tomatoes & Pine Nuts
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 330 g Chicken Breast; 1 sachet Vegetable Stock Pot; 1 packet Baby Spinach Leaves; 1 sachet Garlic & Herb Seasoning; 1 packet Snacking Tomatoes; 1 packet Pine Nuts; 1 packet Parmesan Cheese; 1 sachet Thyme; 1 packet risotto-style rice; 1 packet Peeled & Chopped Pumpkin; 1 Brown Onion; 100 g Bacon; 1 drizzle balsamic vinegar; 1 drizzle olive oil; 40 g butter; 2 cup water

with Roasted Cherry Tomatoes & Pine Nuts

Up to 180$ + Free Treats / Extras for Life

Get ready to whip up this bacon, chicken 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

330 g

Chicken Breast

1 sachet

Vegetable Stock Pot

1 packet

Baby Spinach Leaves

1 sachet

Garlic & Herb Seasoning

1 packet

Snacking Tomatoes

1 packet

Pine Nuts

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

1 packet

Parmesan Cheese

(Contains: Milk;)

1 sachet

Thyme

1 packet

risotto-style rice

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

1 packet

Peeled & Chopped Pumpkin

Brown Onion

100 g

Bacon

Not included in your delivery

1 drizzle

balsamic vinegar

1 drizzle

olive oil

40 g

butter

(Contains: Milk;)

2 cup

water

Nutritional Values

Calories944 kcal

Energy (kJ)3950 kJ

Fat36.8 g

of which saturates18.5 g

Carbohydrate91.9 g

of which sugars13 g

Dietary Fibre8.6 g

Protein60.4 g

Sodium1640 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Baking Paper

Cooking Steps

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

• In a large frying pan, heat a small drizzle of olive oil over medium-high heat. Add chicken, onion and bacon, cook, stirring until golden and chicken is cooked through, 4-6 minutes.
• Add arborio rice and stir until well combined.

• Add the water, garlic & herb seasoning and chicken stock pot 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 and sprinkle over thyme. 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.