Mediterranean Pumpkin, Bacon & Brie Risotto

Name: Mediterranean Pumpkin, Bacon & Brie Risotto with Baby Spinach & Almonds
Total time: 45 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Peeled Pumpkin Pieces; 1 sachet Vegetable Stock Powder; 1 packet Leek; 1 packet Chargrilled Capsicum Relish; 1 packet Baby Spinach Leaves; 1 packet Calrose Rice; 1 packet Flaked Almonds; 1 packet Single Cream Brie; 1 Bacon; 1 drizzle olive oil; 2 cup water; 1 drizzle balsamic vinegar

with Baby Spinach & Almonds

Recipe Development TeamUpdated on May 29, 2026

Get tasty recipes from just $6 per serving

Calories

848 kcal

Protein

29.7g protein

Total

45 minutes

Difficulty

Easy

Allergens:

Sulphites
Almond
Milk

This rich pumpkin and Brie risotto comes together in the oven, leaving you to kick your feet up and enjoy quality time with the ones who matter. With a flavourful chargrilled capsicum relish stirred through and and a sprinkle of flaked almonds on top, this Mediterranean delight is a must-have meal!

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 packet

Peeled Pumpkin Pieces

1 sachet

Vegetable Stock Powder

1 packet

Leek

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites)

1 packet

Baby Spinach Leaves

1 packet

Calrose Rice

1 packet

Flaked Almonds

(Contains: Almond)

1 packet

Single Cream Brie

(Contains: Milk)

Bacon

Not included in your delivery

1 drizzle

olive oil

2 cup

water

1 drizzle

balsamic vinegar

Nutrition

Energy (kJ)3550 kJ

Calories848 kcal

Fat37.6 g

of which saturates17.9 g

Carbohydrate93.1 g

of which sugars13.3 g

Dietary Fibre3 g

Protein29.7 g

Sodium1860 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.
• Roughly chop single cream brie
(see ingredients).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook sliced leek and diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. • Add arborio rice, stirring to combine. Add the water and vegetable stock powder and bring to the boil. Cook, stirring, until combined, 2 minutes. • Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• Meanwhile, place peeled pumpkin pieces on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, add flaked almonds to one side of the tray. Toast until golden.

• Remove risotto from oven. Stir through chargrilled capsicum relish and the chopped brie. Season to taste. TIP: If the risotto is dry, stir through a splash of water.