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.
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.
90 g
Diced Bacon
(May be present: Soy, Milk.)
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1 packet
risotto-style rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Sliced Mushrooms
1
Brown Onion
1 sachet
Garlic & Herb Seasoning
1
Silverbeet
1 sachet
Thyme
2
Sweet Potato
1 drizzle
olive oil
30 g
butter
(Contains: Milk;)
2 cup
water
• 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.
• While the sweet potato is roasting, finely chop brown onion. • Finely chop garlic. • Pick thyme leaves.
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.
• 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.
• 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.
Divide the roasted sweet potato, bacon and mushroom risotto between bowls. Sprinkled with the flaked almonds and reserved Parmesan cheese to serve. Enjoy!