Roast Pumpkin & Double Bacon 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 deliciousness. Top with flaked almonds for extra crunch, and a squeeze of lemon for a zesty kick!
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
red onion
1
zucchini
2 packet
diced bacon
(May be present: Soy. )
1 sachet
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 packet
Peeled & Chopped Pumpkin
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;)
Nutritional Values
Utensils
Instructions
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.
While the veggies are roasting, grate the zucchini.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the diced bacon and cook until golden, stirring until crisp, 6-7 minutes. Add the garlic & herb seasoning, zucchini, arborio rice, vegetable stock and water. Bring to the boil, then remove from the heat.
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.
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.
Divide the bacon and roast pumpkin risotto between bowls. Top with the flaked almonds and parsley. Serve with any remaining lemon wedges.