Bacon & Roast Pumpkin Risotto
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Bacon & Roast Pumpkin Risotto

Bacon & Roast Pumpkin Risotto

with Flaked Almonds & 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 of deliciousness. Top with golden flaked almonds for extra crunch, and a squeeze of lemon for a zesty kick!

Tags:
Kid Friendly
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Milk
Almond

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.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

red onion

1 packet

Peeled & Chopped Pumpkin

1

zucchini

1 packet

diced bacon

(May be present: Soy. )

1 packet

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 sachet

Nan's special seasoning

2 packet

grated Parmesan cheese

(Contains Milk;)

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

1

olive oil

2 cup

water

20 g

butter

(Contains Milk;)

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Nutritional Values

per serving
Energy (kJ)3842 kJ
Fat35.2 g
of which saturates14.7 g
Carbohydrate106.3 g
of which sugars28.4 g
Protein35.3 g
Sodium2112 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Baking Dish
Large Non-Stick Pan

Instructions

1
1

Preheat the oven to 220°C/200°C fan forced. Place the peeled & chopped pumpkin on the lined oven tray. Cut the red onion into wedges, then add to the tray. Sprinkle with Nan's special seasoning. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread out in a single layer. Roast until tender, 20-25 minutes.

2
2

While the veggies are roasting, grate the zucchini.

3
3

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the diced bacon and cook, 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.

4
4

Transfer the risotto to a medium 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.

5
5

While the risotto is baking, roughly chop the parsley. Zest the lemon to get a good pinch, then slice into wedges. Remove the risotto from the oven. Stir through the lemon zest, a squeeze of lemon juice, the baby spinach leaves, butter and grated Parmesan cheese. If needed, add a splash of water to loosen. Gently stir in the roasted veggies. Season to taste.

6
6

Divide the bacon and roast pumpkin risotto between bowls. Top with the flaked almonds and parsley. Serve with any remaining lemon wedges.