Roast Pumpkin & Double Bacon Risotto

Name: Roast Pumpkin & Double Bacon Risotto with Flaked Almonds & Parsley
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 red onion; 1 zucchini; 2 packet diced bacon; 1 sachet garlic & herb seasoning; 1 packet arborio rice; 1 packet vegetable stock pot; 2 cup water; 1 bag parsley; ½ lemon; 1 bag baby spinach leaves; 20 g butter; 1 packet Peeled & Chopped Pumpkin; 1 sachet Nan's special seasoning; 2 packet grated Parmesan cheese; 1 packet flaked almonds

with Flaked Almonds & Parsley

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This hearty bowl of risotto works its magic in the oven. With smokey bacon, loads of veggies and cheesy goodness, each bite is full deliciousness. Top with flaked almonds for extra crunch, and a squeeze of lemon for a zesty kick!

Tags:

Kid Friendly

•Not Suitable for Coeliacs

Allergens:

Milk

•Almond

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

red onion

zucchini

2 packet

diced bacon

(May be present: Soy, Milk.)

1 sachet

garlic & herb seasoning

1 packet

arborio rice

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

1 packet

vegetable stock pot

1 bag

parsley

lemon

1 bag

baby spinach leaves

1 packet

Peeled & Chopped Pumpkin

1 sachet

Nan's special seasoning

2 packet

grated Parmesan cheese

(Contains: Milk;)

1 packet

flaked almonds

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

Not included in your delivery

olive oil

2 cup

water

20 g

butter

(Contains: Milk;)

Nutritional Values

per serving

Energy (kJ)4223 kJ

Fat41.5 g

of which saturates16.9 g

Carbohydrate106.8 g

of which sugars28.9 g

Protein43 g

Sodium2536 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

PDF

Preheat the oven to 220°C/200°C fan forced. Place the peeled & chopped pumpkin on the lined oven tray. Cut the red onion into wedges, then add to the tray. Sprinkle with Nan's special seasoning. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread out in a single layer. Roast until tender, 20-25 minutes.

While the veggies are roasting, grate the zucchini.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the diced bacon and cook until golden, stirring until crisp, 6-7 minutes. Add the garlic & herb seasoning, zucchini, arborio rice, vegetable stock and water. Bring to the boil, then remove from the heat.

Transfer the risotto to a medium baking dish. Cover tightly with foil. Bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

While the risotto is baking, roughly chop the parsley. Zest the lemon to get a good pinch, then slice into wedges. Remove the risotto from the oven. Stir through the lemon zest, a squeeze of lemon juice, the baby spinach leaves, butter and grated Parmesan cheese. If needed, add a splash of water to loosen. Gently stir in the roasted veggies. Season to taste.