Chicken, Bacon & Pumpkin Risotto
with Roasted Cherry Tomatoes & Pine Nuts
Get ready to whip up this chicken, bacon and pumpkin risotto that even Nonna would be proud of. Super creamy rice is the foundation of this Italian delight and with bright cherry tomatoes and crunchy pine nuts, you'll be coming back for seconds!
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
brown onion
1 packet
bacon
1 packet
risotto-style rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
garlic & herb seasoning
1 sachet
chicken-style stock powder
1 packet
snacking tomatoes
1 packet
Peeled & Chopped Pumpkin
1 packet
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1 packet
chicken thigh
Not included in your delivery
olive oil
2 cup
water
½ tbs
balsamic vinegar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C. Thinly slice brown onion. Finely chop bacon. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a bowl to rest. • Return frying pan to medium-high heat with a small drizzle of olive oil. Cook onion and bacon, stirring, until golden, 6-7 minutes. • Add risotto-style rice and stir until well combined.
• Add the water, garlic & herb seasoning and chicken-style stock powder to the 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.
• While the risotto is baking, place snacking tomatoes and pumpkin on a lined oven tray. Drizzle with olive oil and the balsamic vinegar. Season with salt and pepper. Roast until tender and blistered, 20-25 minutes.
• When the risotto is done, remove from the oven and stir through baby spinach leaves. Add the butter and 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 roasted veggies and chicken. Sprinkle over pine nuts to serve. Enjoy!