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!
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.
1
Brown Onion
2
Bacon
1
Thyme
1
arborio rice
1
Garlic & Herb Seasoning
1
Chicken Stock Pot
1
Snacking Tomatoes
1
Peeled & Chopped Pumpkin
1
Baby Spinach Leaves
1
Parmesan Cheese
1
Pine Nuts
1
olive oil
1
water
1
balsamic vinegar
1
butter
• 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. • Add risotto-style rice and stir until well combined. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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.
• Divide the bacon and spinach risotto between bowls. • Top with roasted veggies. Sprinkle over pine nuts to serve. Enjoy!