Bake Double Bacon & Roast Pumpkin Risoni

Name: Bake Double Bacon & Roast Pumpkin Risoni with Baby Spinach & Parmesan Cheese
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 sachet Vegetable Stock Powder; 2 Bacon; 1 packet Baby Spinach Leaves; 1 packet Risoni; 1 Red Onion; 1 packet Grated Parmesan Cheese; 1 Lemon; 2 packet Peeled Pumpkin Pieces; 1 drizzle olive oil; 20 g butter; 2 cup water

with Baby Spinach & Parmesan Cheese

Recipe Development TeamUpdated on July 03, 2026

Get tasty recipes from just $6 per serving

Calories

805 kcal

Protein

33.6g protein

Total

40 minutes

Difficulty

Easy

Allergens:

Gluten
Wheat
Milk
Eggs
Soy
May contain traces of allergens

This hearty bowl of risoni works its magic in the oven. With smokey bacon, loads of veggies and cheesy goodness, each bite is full of deliciousness. Add a squeeze of lemon for a zesty kick!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 sachet

Vegetable Stock Powder

Bacon

1 packet

Baby Spinach Leaves

1 packet

Risoni

(Contains: Gluten, Wheat May be present: Eggs, Soy)

Red Onion

1 packet

Grated Parmesan Cheese

(Contains: Milk)

Lemon

2 packet

Peeled Pumpkin Pieces

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

2 cup

water

Nutrition

Energy (kJ)3370 kJ

Calories805 kcal

Fat34.4 g

of which saturates15.3 g

Carbohydrate85.7 g

of which sugars20.7 g

Dietary Fibre6 g

Protein33.6 g

Sodium2290 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

You will need

•Large Non-Stick Pan

•Baking Dish

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced.
• Cut onion (see ingredients) into wedges.
• Cut bacon into 1cm pieces.

• Heat a large frying pan over high heat with a drizzle of olive oil.
• Cook bacon until golden, 5-6 minutes.
• Add risoni, garlic & herb seasoning, vegetable stock powder and the water. Bring to the boil, then remove from the heat.

• Transfer the risoni to a medium baking dish.
• Cover tightly with foil and bake until the liquid is absorbed and the risoni is ‘al dente’, 20-25 minutes.

TIP: ‘Al dente’ risoni is cooked through but still slightly firm in the centre.

• While the risoni is baking, place onion and peeled pumpkin pieces on a lined oven tray.
• Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, zest lemon to get a pinch, then slice into wedges.
• Remove the risoni from the oven, then stir through lemon zest, a good squeeze of lemon juice, baby leaves, the butter and grated Parmesan cheese.
• Stir through a splash of water to loosen the risoni if needed.
• When the veggies have roasted, gently stir them through the risoni.