Baked Bacon & Butternut Risotto
with Silverbeet Walnuts
We're big fans of baked risotto for an easy family dinner. Just pop it in the oven and walk away – the flavours will develop and the rice will soak up the liquid to become soft and creamy. This version pairs butternut pumpkin and bacon with two of our trusty seasonings, and is finished with chopped walnuts for a subtle nuttiness and crunch. Perfection!
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.
Ingredients
1 bag
Peeled & Chopped Pumpkin
1 sachet
garlic & herb seasoning
1
brown onion
2 clove
garlic
1 packet
diced bacon
(May be present: Soy. )
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
vegetable stock powder
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 pinch
chilli flakes
1 bag
silverbeet
1 sachet
Nan's special seasoning
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 cup
water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
Little cooks: Lend a hand by tossing the pumpkin with the olive oil and seasonings!
• Meanwhile, roughly chop silverbeet. • Finely chop brown onion and garlic.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook diced bacon and onion, breaking up bacon with a spoon, until browned, 4-5 minutes. • Add Nan's special seasoning and garlic and cook until fragrant, 1 minute. • Add the water, arborio rice, silverbeet and vegetable stock powder. Bring to the boil, then remove pan from heat.
• Transfer risotto mixture to a baking dish. Cover tightly with foil . Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • Meanwhile, roughly chop walnuts.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• When the risotto is ready, stir in the butter and grated Parmesan cheese. • Gently stir in roasted pumpkin and a pinch of chilli flakes (if using). Season to taste.
TIP: Stir through a splash of water to loosen the risotto, if needed.
• Divide baked bacon and pumpkin risotto between bowls. • Sprinkle with walnuts to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the walnuts!