Chicken, Baked Crispy Bacon & Pumpkin Risotto

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

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:

Milk

•Almond

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

Baby Spinach Leaves

100 g

Bacon

Brown Onion

330 g

Chicken Breast

1 sachet

Garlic & Herb Seasoning

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Peeled & Chopped Pumpkin

1 packet

risotto-style rice

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

1 packet

Snacking Tomatoes

1 sachet

Thyme

1 sachet

Vegetable Stock Pot

1 packet

Flaked Almonds

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

Not included in your delivery

1 drizzle

balsamic vinegar

1 drizzle

olive oil

40 g

butter

(Contains: Milk;)

2 cup

water

Nutritional Values

Energy (kJ)3920 kJ

Calories937 kcal

Fat36 g

of which saturates18.5 g

Carbohydrate92 g

of which sugars13.1 g

Dietary Fibre9.5 g

Protein60.8 g

Cholesterol0 mg

Sodium1640 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Baking Paper

Cooking Steps

PDF

• 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 and cook, stirring until golden and chicken is cooked through, 4-6 minutes.
• Add risotto-style rice and stir until well combined.

• Add the water, garlic & herb seasoning and stock concentrate 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 peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and the balsamic vinegar. Sprinkle with thyme, season with salt and pepper and toss to coat. • 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.