Bacon & Spinach Risotto
With Roast Cherry Tomatoes & Pine Nuts
Just like Nonna's, whip up this bacon & baby spinach risotto that even Nonna would be proud of. Super creamy arborio rice is the foundation of this Italian delight and with bright cherry tomatoes and crunchy pine nuts, you'll be coming back for seconds!
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 packet
bacon
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
garlic & herb seasoning
1 sachet
chicken-style stock powder
1 punnet
snacking tomatoes
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1 bag
baby spinach leaves
1 sachet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
2 cup
water
1 drizzle
balsamic vinegar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat the oven to 220°C/200°C. Thinly slice brown onion. Finely chop bacon.
• In a large frying pan, heat a small drizzle of olive oil over medium-high heat. Add onion and bacon, cook, stirring until golden, 6-7 minutes. • Add arborio rice and stir until well combined.
• Add the water, garlic & herb seasoning and chicken-style stock powder to the frying pan, stir well and bring to the boil. • Transfer the risotto to a medium baking dish. Cover tightly with foil and 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, halve snacking tomatoes. • Place snacking tomatoes on a lined oven tray. Drizzle with olive oil and the balsamic vinegar. Season with salt and pepper. Roast until blistered, 15-20 minutes. • While the snacking tomatoes are roasting, wipe out the large frying pan and return to medium high heat. Add pine nuts and toast until golden, 3-4 minutes.
• When the risotto is done, remove from the oven and stir through baby spinach leaves. Add the butter and shaved Parmesan cheese. Stir to combine.
TIP: Stir through a splash of water if the risotto looks dry.
• Divide the bacon and spinach risotto between bowls. • Top with roast snacking tomatoes. Sprinkle over pine nuts to serve. Enjoy!