Garlicky Bacon & Sweet Potato Risotto

Name: Garlicky Bacon & Sweet Potato Risotto with Parmesan & Walnuts
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Baby Spinach Leaves; 90 g Diced Bacon; 2 Garlic; 1 packet Snacking Tomatoes; 1 packet risotto-style rice; 1 Brown Onion; 1 packet Walnuts; 1 Sweet Potato; 1 packet Parmesan Cheese; 1 sachet Garlic & Herb Seasoning; 1 drizzle olive oil; 20 g butter; 2 cup water

with Parmesan & Walnuts

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We're big fans of baked risotto for an easy family dinner. Just pop it in the oven and walk away – the flavours will develop and the rice will soak up the liquid to become soft and creamy. This version pairs sweet potato and bacon with two of our trusty seasonings, and is finished with chopped walnuts for a subtle nuttiness and crunch. Perfection!

Tags:

Kid Friendly

•Climate Superstar

Allergens:

Walnut

•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 Time45 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

90 g

Diced Bacon

(May be present: Soy, Milk.)

Garlic

1 packet

Snacking Tomatoes

1 packet

risotto-style rice

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

Brown Onion

1 packet

Walnuts

(Contains: Walnut; May be present: Soy, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame.)

Sweet Potato

1 packet

Parmesan Cheese

(Contains: Milk;)

1 sachet

Garlic & Herb Seasoning

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

2 cup

water

Nutritional Values

Calories804 kcal

Energy (kJ)3370 kJ

Fat36.1 g

of which saturates15.7 g

Carbohydrate90.4 g

of which sugars9.7 g

Dietary Fibre8.2 g

Protein26.4 g

Sodium1310 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. Halve snacking tomatoes. • Place sweet potato and tomatoes on a lined oven tray. Drizzle with olive oil, sprinkle with half the garlic & herb seasoning and season with salt and pepper. Toss to coat. • Roast until tender and blistered, 20-25 minutes. Little cooks: Lend a hand by tossing the sweet potato with the olive oil and seasonings!

• Meanwhile, finely chop brown onion and garlic. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and onion, breaking up bacon with a spoon, until browned, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Add the water, the remaining garlic & herb seasoning and arborio rice. Bring to the boil, then remove pan from heat.

• Transfer risotto mixture to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • Meanwhile, roughly chop walnuts. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• When risotto is ready, stir in baby spinach leaves, the butter and Parmesan cheese. • Gently stir in roasted sweet potato and tomatoes. Season to taste. TIP: Stir through a splash of water to loosen the risotto, if needed.

• Divide bacon, tomato and sweet potato baked risotto between bowls. • Sprinkle with walnuts to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the walnuts!