HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon & Roast Pumpkin Risotto
Bacon & Roast Pumpkin Risotto

Bacon & Roast Pumpkin Risotto

with Toasted Walnuts & Parsley

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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 walnuts for extra crunch, and a squeeze of lemon for a zesty kick!

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 Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

peeled pumpkin pieces

1 packet

diced bacon

1 sachet

garlic & herb seasoning

1 packet

arborio rice

1 sachet

vegetable stock powder

1 bag


1 packet


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



1 bag

baby spinach leaves



1 packet

grated Parmesan cheese


Not included in your delivery


olive oil

2 cup


20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4374 kJ
Fat41.8 g
of which saturates16.7 g
Carbohydrate127.1 g
of which sugars27.8 g
Protein32.6 g
Sodium1560 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the red onion into wedges. Peel the kumara, then cut into into bite-sized chunks.

TIP: Leave the kumara unpeeled if you prefer.


Place the onion, kumara and peeled & chopped pumpkin 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.


While the veggies are roasting, heat a large frying pan over a high heat with a drizzle of olive oil. Cook the diced bacon, breaking it up with a spoon, until golden and crisp, 4-5 minutes. Add the garlic & herb seasoning, arborio rice, vegetable stock powder and the water. Bring to the boil, then remove from the heat.


Transfer the risotto to a 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' rice is cooked through but still slightly firm in the centre.


While the risotto is baking, roughly chop the walnuts. Finely chop the parsley. Zest the lemon to get a pinch, then cut into wedges. Wash and dry the frying pan, then return to a medium-high heat. Toast the walnuts until golden, 3-4 minutes. Set aside. Remove the risotto from the oven, then stir through the lemon zest, a good squeeze of lemon juice, the baby spinach leaves, butter and grated Parmesan cheese (reserve a pinch for garnish). Gently stir in the roasted veggies and season to taste.

TIP: Stir through a splash of water to loosen the risotto if needed.


Divide the bacon and pumpkin risotto between bowls. Top with the toasted walnuts, parsley and reserved Parmesan. Serve with any remaining lemon wedges.