Bacon & Roast Pumpkin Risotto
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Bacon & Roast Pumpkin Risotto

Bacon & Roast Pumpkin Risotto

with Parmesan, Parsley & Almonds

This hearty bowl of risotto works its magic in the oven. Bursting with bacon, vibrant veggies and melted Parmesan, every bite is a delight. Top with golden flaked almonds for extra crunch, and a squeeze of lemon for the perfect balance of flavours.

The recent harsh weather conditions have impacted the zucchinis grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.

Tags:
Kid Friendly
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Milk
Almond

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 Time
DifficultyEasy

Ingredients

Serving amount

1

brown onion

1

butternut pumpkin

1

zucchini

1 packet

diced bacon

(May be present: Soy. )

1 sachet

garlic & herb seasoning

1 packet

arborio rice

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

1 packet

vegetable stock pot

1 bag

parsley

½

lemon

1 bag

baby spinach leaves

1 packet

flaked almonds

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

1 sachet

Nan's special seasoning

2 packet

grated Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

2 cup

water

20 g

butter

(Contains Milk;)

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Nutritional Values

per serving
Energy (kJ)3570 kJ
Fat32.4 g
of which saturates14.4 g
Carbohydrate100.1 g
of which sugars22.5 g
Protein33.1 g
Sodium2111 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Baking Dish
Large Non-Stick Pan

Instructions

1
1

Preheat the oven to 220°C/200°C fan forced. Cut the brown onion into wedges. Cut the butternut pumpkin into bite-sized chunks. Place the onion and pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.

TIP: Peel the pumpkin if you prefer!

TIP: If your oven tray is crowded, divide the veggies between two trays.

2
2

While the veggies are roasting, grate the zucchini.

3
3

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 golden, 4-5 minutes. Add the garlic & herb seasoning, zucchini, arborio rice, vegetable stock pot and the water. Bring to the boil, then remove from the heat.

4
4

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.

5
5

While the risotto is baking, roughly chop the parsley. Zest the lemon to get a good pinch, then slice into wedges. When the risotto is ready, stir through the lemon zest, baby spinach leaves, butter, grated Parmesan cheese and a squeeze of lemon juice. Gently stir through the roasted veggies. Season to taste. Top with the flaked almonds.

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

6
6

Divide the bacon and roast pumpkin risotto between bowls. Sprinkle with the parsley. Serve with any remaining lemon wedges.