Bacon & Butternut Risotto

Name: Bacon & Butternut Risotto with Sage & Walnuts
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet Peeled & Chopped Pumpkin; 1 pinch chilli flakes; ½ brown onion; 1 bag sage; 2 clove garlic; 1 packet diced bacon; 2 cup water; ¼ tsp salt; 1 packet arborio rice; 1 packet chicken stock pot; 1 tsp balsamic vinegar; 1 pear; 1 bag baby spinach leaves; 20 g butter; 1 packet walnuts; 2 packet grated Parmesan cheese

with Sage & Walnuts

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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!

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled & Chopped Pumpkin

1 pinch

chilli flakes

brown onion

1 bag

sage

2 clove

garlic

1 packet

diced bacon

(May be present: Soja, Latte.)

1 packet

arborio rice

(May be present: Weizen, Gluten, Soja.)

1 packet

chicken stock pot

pear

1 bag

baby spinach leaves

1 packet

walnuts

(Contains: Walnut; May be present: Latte, Erdnüsse, Sesamsamen, Soja, Mandeln, Paranüsse, Cashew, Haselnüsse, Macadamia, Pine Nut, Pistazien, Pecannüsse.)

2 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

2 cup

water

¼ tsp

salt

1 tsp

balsamic vinegar

20 g

butter

(Contains: Milk;)

Nutritional Values

per serving

Energy (kJ)3242 kJ

Fat36.8 g

of which saturates14.7 g

Carbohydrate89.6 g

of which sugars15.1 g

Protein29.1 g

Sodium1682 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

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 sage leaves. Finely chop the garlic.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the diced bacon, breaking up with a spoon, until browned, 4-5 minutes. Add the onion and cook until softened, 3-4 minutes. Add the garlic and sage 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 the risotto to a 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.

Remove the risotto from the oven. Stir through 1/2 the baby spinach leaves, the butter and grated Parmesan cheese. If needed, stir through a splash of water to loosen the risotto. Gently stir in the roasted pumpkin. Season.

In a medium bowl, combine the balsamic vinegar and a drizzle of olive oil. Season. Thinly slice the pear. Combine the pear and remaining baby spinach leaves with the dressing. Toss to coat.