Roast Pumpkin & Bacon Risotto
with Toasted Pine Nuts & Parsley
This hearty bowl of risotto works its magic in the oven. With smokey bacon, loads of veggies and cheesy goodness, each bite is full deliciousness. Top with pine nuts for extra crunch, and a squeeze of lemon for a zesty kick!
Unfortunately, this week's butternut pumpkin was in short supply. Some customers will receive peeled and chopped pumpkin instead of butternut pumpkin. Don't worry, the recipe will be just as delicious!
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 unit
red onion
1 unit
butternut pumpkin
1 unit
zucchini
1 packet
bacon
1 sachet
garlic & herb seasoning
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 cube
vegetable stock
1 bag
parsley
½ unit
lemon
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
2 bag
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 red onion into 2cm wedges. Peel and chop the butternut pumpkin into 2cm chunks. Place the onion and pumpkin on the oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time.
Alternative Step 1 if you've received peeled and chopped pumpkin: Preheat the oven to 220°C/200°C fan forced. Cut the red onion into 2cm wedges. Place the onion and peeled and chopped pumpkin on the oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, grate the zucchini. Cut the bacon into 1cm pieces.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the bacon and cook until golden and crisp, 4-5 minutes. Add the garlic & herb seasoning, zucchini, arborio rice, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and water. Bring to the boil, then remove from the heat.
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' means the rice is cooked through but still has a tiny bit of firmness in the middle.
While the risotto is baking, roughly chop the parsley leaves. Zest the lemon to get a good pinch, then slice into wedges. Wash and return the frying pan to a medium-high heat, add the pine nuts and toast until golden, 2-3 minutes. Set aside. Remove the risotto from the oven and stir through the lemon zest, a good squeeze of lemon juice, baby spinach leaves, butter and grated Parmesan cheese. Stir through a splash of water to loosen the risotto if needed. Gently stir in the roasted onion and pumpkin. Season to taste.
Divide the pumpkin and bacon risotto between bowls and top with the toasted pine nuts and parsley. Serve with any remaining lemon wedges.