Chilli, Bacon & Sweet Potato Risotto
Risotto is one of the more laborious recipes we do at HelloFresh. But we assure you it is well worth the effort and the flavours never disappoint. The sweet potato perfectly compliments the delicious creamy taste and texture of the arborio rice. Enjoy this one amongst your beloved.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
400 g
sweet potato
1 tsp
vegetable stock
½
brown onion
2 clove
garlic
1
birdseye chilli
150 g
bacon
200 g
arborio rice
(May be present: Wheat, Gluten, Soy.)
1 tbs
parsley
½
lemon
50 g
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
1 L
boiling water
50 g
butter
(Contains: Milk;)
1 tbs
olive oil
100 ml
white wine
salt
pepper
Utensils
Cooking Steps
Preheat the oven to 200ºC/180ºC fan-forced.
Coat the sweet potato with some olive oil and a generous pinch of salt and pepper. Spread out the sweet potato evenly on a baking tray and put into the oven for 20 minutes, or until soft and golden brown.
In a pot, bring the water to the boil and dissolve the vegetable stock powder. Leave the pot on a low heat to keep it warm.
Heat the butter and oil in a pan over a medium-high heat. Add the onion, garlic, chilli, and bacon and cook for about 4-5 minutes or until the onion softens and the bacon has coloured. Add the arborio rice and cook for a further 1 minute. Add half of the white wine and a ladle of stock to the pan and stir until the rice has absorbed all of the liquid, add the remaining wine and another ladle of stock and continue this process until the rice is al dente.
Stir the sweet potato into the rice and then distribute evenly between bowls. Garnish with some parsley, a squeeze of lemon and a good grating of parmesan. Did you know? Onion has been grown in Egypt for over 5000 years and was regarded as a symbol of the universe in the ancient world.
