Garlicky Bacon & Sweet Potato Risotto
with Walnuts- Walnut
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Gluten
- Wheat
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 our trusty garlic and herb seasoning and is finished with chopped walnuts for a subtle nuttiness and crunch. Perfection!
Ingredients
1
Red Onion
1 packet
Walnuts
(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
1
Sweet Potato
2
Garlic
1 packet
Baby Spinach Leaves
1 packet
Snacking Tomatoes
1 sachet
Garlic & Herb Seasoning
1 packet
risotto-style rice
(May be present: Soy, Gluten, Wheat.)
90 g
Diced Bacon
(May be present: Milk, Soy.)
1 packet
Parmesan Cheese
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
1 g
butter
(Contains: Milk;)
1 cup
water
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 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!
