We're big fans of baked risotto for an easy weeknight 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. Perfection!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin and a pinch of chilli flakes (if using) on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
While the pumpkin is roasting, finely chop the brown onion. Finely chop the garlic.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the diced bacon until browned, 4-5 minutes. Add the onion and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water, the salt, arborio rice and chicken stock pot. Bring to the boil, then remove from the heat. Transfer to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.
Wash and dry the frying pan and return to a medium-high heat. Toast the walnuts, tossing, until golden, 3-4 minutes. Set aside.
In a medium bowl, combine the balsamic vinegar and a drizzle of olive oil. Season. Thinly slice the pear. Add the pear and 1/2 the baby spinach leaves to the dressing and toss to coat. Pick and roughly chop basil leaves. Remove the risotto from the oven and stir through the basil, remaining baby spinach leaves, the butter and grated Parmesan cheese. Stir through a splash of water to loosen the risotto if needed. Gently stir in the roasted pumpkin and season.
Roughly chop the roasted walnuts. Divide the bacon and pumpkin risotto between bowls and sprinkle with the chopped walnuts. Serve with the salad.