Garlicky Bacon, Chicken & Sweet Potato Risotto

Name: Garlicky Bacon, Chicken & Sweet Potato Risotto with Parmesan & Walnuts
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Baby Spinach Leaves; 1 Brown Onion; 330 g Chicken Breast; 90 g Diced Bacon; 1 sachet Garlic & Herb Seasoning; 2 Garlic; 1 packet Parmesan Cheese; 1 packet risotto-style rice; 1 packet Snacking Tomatoes; 1 Sweet Potato; 1 packet Walnuts; 1 drizzle olive oil; 20 g butter; 2 cup water

with Parmesan & Walnuts

Get up to $200 off!

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, bacon and chicken 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:

Milk

•Walnut

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

Brown Onion

330 g

Chicken Breast

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 sachet

Garlic & Herb Seasoning

Garlic

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

risotto-style rice

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

1 packet

Snacking Tomatoes

Sweet Potato

1 packet

Walnuts

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

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

2 cup

water

Nutritional Values

Calories974 kcal

Energy (kJ)4070 kJ

Fat38.4 g

of which saturates16.5 g

Carbohydrate90.7 g

of which sugars9.7 g

Dietary Fibre8.4 g

Protein62.8 g

Sodium1380 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Baking Paper

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 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, roughly chop silverbeet. • Finely chop brown onion and garlic. • Cut chicken breast into 2cm chunks. 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 high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Reduce heat to medium-high, then add 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, Nan's special seasoning, risotto-style rice and silverbeet. Bring to the boil, then remove pan from heat.

• Transfer risotto mixture to a large 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 with salt and pepper. TIP: Stir through a splash of water to loosen the risotto, if needed.

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