Chicken, Baked Crispy 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!
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.
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
(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
Utensils
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 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.
• Divide chicken, bacon and spinach risotto between bowls.
• Top with roasted veggies. Sprinkle over pine nuts to serve. Enjoy!
