Bacon & Butternut Risotto
with Sage & Walnuts
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 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.
Ingredients
1 packet
Peeled & Chopped Pumpkin
1 pinch
chilli flakes
½
brown onion
1 bag
sage
2 clove
garlic
1 packet
diced bacon
(May be present: Soy, Milk. )
1 packet
arborio rice
1 packet
chicken stock pot
1
pear
1 bag
baby spinach leaves
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
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
Nutritional Values
Utensils
Instructions
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.
Roughly chop the walnuts. Divide the bacon and butternut risotto between bowls and sprinkle with the chopped walnuts. Serve with the salad.
