HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMoreish Pumpkin Risotto
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Moreish Pumpkin Risotto

Moreish Pumpkin Risotto

with Bacon & Parmesan Cheese

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Pop on your ugg boots, pull out your favourite blanket and be prepared to get super cosy with the ultimate Autumn comfort dish. Packed full of creamy pumpkin, punchy Parmesan cheese and crispy bacon, there is no way you won’t fall in love with this risotto.

Allergens:Milk

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 Time50 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

400 g

pumpkin

1 cube

vegetable stock

½

red onion

2 unit

bacon

1 clove

garlic

1

birdseye chilli

1 cup

arborio rice

½ block

Parmesan cheese

(ContainsMilk)

1 bag

baby spinach leaves

1 bunch

parsley

Not included in your delivery

1 tbs

olive oil

1 L

boiling water

1 tsp

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3030 kJ
Fat24.8 g
of which saturates9 g
Carbohydrate97.9 g
of which sugars13.9 g
Dietary Fibre0 g
Protein23.4 g
Cholesterol0 mg
Sodium921 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Peeler
Baking Paper
Baking Tray
Saucepan
Cup
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel the pumpkin and cut it into 1 cm cubes. Crumble the vegetable stock cube. Finely chop the red onion, bacon (fat removed), birdseye chilli (deseeded) and parsley. Peel and crush the garlic. Finely grate the Parmesan cheese. Wash the baby spinach.

2

Coat the pumpkin with half of the olive oil and a generous pinch of salt and pepper. Spread out the pumpkin evenly on a lined oven tray and bake in the oven for 30 minutes, or until soft and golden.

3

Place the vegetable stock cube and boiling water in a small saucepan over a low heat to keep it warm.

4

Add the remaining olive oil and butter to a medium saucepan over a medium heat. Add the red onion and the bacon and cook, stirring, for 5 minutes or until the onion is soft. Add the garlic, birdseye chilli and arborio rice and cook, stirring, for 1 minute or until the grains are toasted. Stir to coat well. Tip: For extra heat add the birdseye chilli seeds.

5

Add 1 cup of the stock mixture to the pan and stir continuously until all of the liquid has absorbed. Continue this process of adding 1 cup of stock at a time until all of the stock has absorbed and the rice is ‘al dente’. Remove from the heat and stir through the Parmesan cheese, the baby spinach, half of the parsley, and the roasted pumpkin. Season to taste with salt and pepper.

6

Divide the risotto between bowls and garnish with the remaining parsley and extra Parmesan cheese.