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.
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.
Ingredients
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;)
Nutritional Values
Utensils
Instructions
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.
While the veggies are roasting, grate the zucchini.
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.
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.
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.
Divide the bacon and roast pumpkin risotto between bowls. Sprinkle with the parsley. Serve with any remaining lemon wedges.