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Roasted Sweet Potato, Bacon & Mushroom Risotto
Roasted Sweet Potato, Bacon & Mushroom Risotto

Roasted Sweet Potato, Bacon & Mushroom Risotto

with Silverbeet & Parmesan Cheese

This melt-in-your-mouth risotto, studded with roasted sweet potato, bacon, silverbeet and mushrooms, is comfort on a plate. Thyme adds an extra depth of flavour and don’t forget the Parmesan and flaked almonds for the perfect finishing touch.

This recipe is under 650kcal per serving.

Tags:
Chef's Choice
Calorie Smart
Allergens:
Almond
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 Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

90 g

Diced Bacon

2

Garlic

1 packet

Flaked Almonds

1 packet

Parmesan Cheese

1 sachet

Vegetable Stock Pot

1 packet

risotto-style rice

1 packet

Sliced Mushrooms

1

Brown Onion

1 sachet

Garlic & Herb Seasoning

1

Silverbeet

1 sachet

Thyme

2

Sweet Potato

Not included in your delivery

1 drizzle

olive oil

30 g

butter

2 cup

water

Nutritional Values

Calories769 kcal
Energy (kJ)3220 kJ
Fat31.7 g
of which saturates15.7 g
Carbohydrate93.9 g
of which sugars12.4 g
Dietary Fibre9.8 g
Protein23.5 g
Sodium1350 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish
Medium Non-Stick Pan
Baking Paper

Cooking Steps

Roast the sweet potato
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 and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.

Get prepped
2

• While the sweet potato is roasting, finely chop brown onion. • Finely chop garlic. • Pick thyme leaves.

Start the risotto
3

In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon with onion, stirring, until softened, 5-6 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. • Add the arborio rice and stir to coat. Add the water and vegetable stock pot and bring to the boil. • Remove from the heat and transfer the risotto to a medium baking dish. Cover tightly with foil and bake in the oven 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.

Cook the veggies
4

• When the risotto has 15 minutes cook time left, roughly chop silverbeet. • Return frying pan to high heat with a drizzle of olive oil and half the butter. • Add sliced mushrooms and cook, stirring, until well browned, 5-6 minutes. • Add silverbeet and cook until wilted, 1-2 minutes. Season to taste.

Finish the risotto
5

• Remove risotto from the oven. Add a splash of water to loosen the risotto. • Gently stir in roasted sweet potato, mushrooms and silverbeet. Season to taste.

Finish & serve
6

Divide the roasted sweet potato, bacon and mushroom risotto between bowls. Sprinkled with the flaked almonds and reserved Parmesan cheese to serve. Enjoy!

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