Double Garlicky Bacon & Sweet Potato Baked Risotto
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Double Garlicky Bacon & Sweet Potato Baked Risotto

Double Garlicky Bacon & Sweet Potato Baked Risotto

with Silverbeet & Walnuts

We're big fans of baked risotto for an easy family 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. This version pairs bacon and sweet potato with two of our trusty seasonings, and is finished with chopped walnuts for a subtle nuttiness and crunch. Perfection!

Tags:
Kid Friendly
Allergens:
Walnut
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 Time55 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

sweet potato

1 sachet

garlic & herb seasoning

1 packet

silverbeet

1

brown onion

2 clove

garlic

2 packet

diced bacon

(May be present: Soy, Milk. )

1 sachet

Nan's special seasoning

1 packet

Risotto-Style Rice

1 packet

walnuts

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

1 packet

baby spinach leaves

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

2 cup

water

20 g

butter

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Nutritional Values

Energy (kJ)3934 kJ
Calories940 kcal
Fat43.3 g
of which saturates17.6 g
Carbohydrate100 g
of which sugars15.8 g
Dietary Fibre9.5 g
Protein35.7 g
Sodium2029 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan
Baking Dish

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.

Little cooks: Lend a hand by tossing the sweet potato with the olive oil and seasonings!

2
2

• Meanwhile, roughly chop silverbeet. • Finely chop brown onion and garlic.

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and onion, breaking up bacon with a spoon, until browned, 4-5 minutes (cook in batches if your pan is getting crowded). • Add garlic and cook until fragrant, 1 minute. • Add the water, Nan's special seasoning, arborio rice and silverbeet. Bring to the boil, then remove pan from heat.

4
4

• Transfer risotto mixture to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • Meanwhile, roughly chop walnuts.

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

5
5

• When risotto is ready, stir in baby spinach leaves, the butter and Parmesan cheese. • Gently stir in roasted sweet potato. Season to taste.

TIP: Stir through a splash of water to loosen the risotto, if needed.

6
6

• Divide bacon and sweet potato baked risotto between bowls. • Sprinkle with walnuts to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the walnuts!