Double Bacon & Pumpkin Risotto

Name: Double Bacon & Pumpkin Risotto with Roasted Cherry Tomatoes & Pine Nuts
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Vegetable Stock Pot; 1 packet Peeled & Chopped Pumpkin; 1 sachet Garlic & Herb Seasoning; 1 packet Baby Spinach Leaves; 1 packet Pine Nuts; 1 packet Snacking Tomatoes; 1 sachet Thyme; 1 packet Parmesan Cheese; 1 packet risotto-style rice; 1 Brown Onion; 200 g Bacon; 40 g butter; 1 drizzle balsamic vinegar; 2 cup water; 1 drizzle olive oil

with Roasted Cherry Tomatoes & Pine Nuts

Get up to $200 off!

Get ready to whip up this 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 sachet

Vegetable Stock Pot

1 packet

Peeled & Chopped Pumpkin

1 sachet

Garlic & Herb Seasoning

1 packet

Baby Spinach Leaves

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

Snacking Tomatoes

1 sachet

Thyme

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

risotto-style rice

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

Brown Onion

200 g

Bacon

Not included in your delivery

40 g

butter

(Contains: Milk;)

1 drizzle

balsamic vinegar

2 cup

water

1 drizzle

olive oil

Nutritional Values

Calories849 kcal

Energy (kJ)3550 kJ

Fat38.6 g

of which saturates19.4 g

Carbohydrate93.1 g

of which sugars13.5 g

Dietary Fibre8.3 g

Protein32.1 g

Sodium2250 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. Pick thyme leaves (see ingredients).

• In a large frying pan, heat a small drizzle of olive oil over medium-high heat. Cook onion and bacon, stirring, until golden, 4-6 minutes (Cook in batches if your pan is getting crowded).
• Add risotto-style 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.