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 sachet
Garlic & Herb Seasoning
1 packet
Baby Spinach Leaves
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
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
risotto-style rice
(May be present: Soy, Gluten, Wheat.)
1 packet
Peeled & Chopped Pumpkin
1
Brown Onion
200 g
Bacon
1 sachet
Thyme
1 sachet
Chicken Stock Pot
• 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.
• 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!