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Bacon & Butternut Risotto

Bacon & Butternut Risotto

with Thyme & Walnuts

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We're big fans of baked risotto for an easy family dinner. Just pop it in the oven and walk away – the flavours will develop and the rice will soak up the liquid to become soft and creamy. This version pairs butternut pumpkin and bacon with the warmth of thyme and the crunch of walnuts. Perfection!

Allergens:Tree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time55 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 packet

peeled pumpkin

1 pinch

chilli flakes

1 unit

brown onion

4 clove

garlic

1 bunch

thyme

1 packet

bacon

2 packet

arborio rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

2 cube

chicken-style stock powder

2 packet

walnuts

(ContainsTree NutsMay be presentGluten, Milk, Peanuts, Sesame, Soy)

1 unit

lemon

1 bag

classic salad mix

1 bag

baby spinach leaves

3 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

tbs

olive oil

4 cup

water

½ tsp

salt

2 tsp

balsamic vinegar

40 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3590 kJ
Fat35.7 g
of which saturates16.8 g
Carbohydrate98.4 g
of which sugars12.6 g
Dietary Fibre0 g
Protein29 g
Cholesterol0 mg
Sodium1180 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the peeled pumpkin into 2cm chunks. Place the pumpkin and a pinch of chilli flakes (if using) on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the pumpkin to the correct size so it cooks in the allocated time.

2

While the pumpkin is roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick the thyme leaves. TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead. Roughly chop the bacon.

3

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the bacon and cook until browned, 4-5 minutes. Add the onion and cook until softened, 3-4 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Add the water, salt, arborio rice and crumbled chicken stock cubes. Bring to the boil, then remove from the heat. Transfer the risotto to a large baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.

4

Wash and dry the frying pan and return to a medium-high heat. Add the walnuts and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. Cut the lemon into wedges.

5

In a medium bowl, combine the balsamic vinegar, 4 tsp olive oil and a pinch of salt and pepper. Add the classic salad mix and, just before serving, toss to coat. Remove the risotto from the oven and stir through the 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 pumpkin and season to taste with salt and pepper.

6

Roughly chop the toasted walnuts. Divide the bacon and pumpkin risotto between bowls and sprinkle with the chopped walnuts. Serve with the salad and lemon wedges.