Double Garlicky Bacon & Sweet Potato Baked Risotto

Name: Double Garlicky Bacon & Sweet Potato Baked Risotto with Silverbeet & Walnuts
Total time: 55 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 sweet potato; 1 packet snacking tomatoes; 1 sachet garlic & herb seasoning; 1 packet silverbeet; 1 brown onion; 2 clove garlic; 2 packet diced bacon; 2 cup water; 1 sachet Nan's special seasoning; 1 packet risotto-style rice; 1 packet walnuts; 1 packet baby spinach leaves; 20 g butter; 1 packet Parmesan cheese

with Silverbeet & Walnuts

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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 sweet potato and bacon 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

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 Time55 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

sweet potato

1 packet

snacking tomatoes

1 sachet

garlic & herb seasoning

1 packet

silverbeet

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

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

1 packet

walnuts

(Contains: Walnut; May be present: Milk, Peanuts, 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

(Contains: Milk;)

Nutritional Values

Energy (kJ)3980 kJ

Calories951 kcal

Fat43.4 g

of which saturates17.6 g

Carbohydrate102 g

of which sugars15.8 g

Dietary Fibre11 g

Protein36.2 g

Sodium2038 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. Halve snacking tomatoes. • Place sweet potato and tomatoes 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 and blistered, 20-25 minutes.

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

• 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!

• 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, risotto-style rice and silverbeet. Bring to the boil, then remove pan from heat.

• 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.

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

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