Baked Tomato, Bacon & Pesto Risotto
with Parmesan & Toasted Walnuts
When our recipe developers first whipped this one up, we all gathered close. "It's...it's beautiful!" someone exclaimed. And it was. Let's just say when we tasted it, we weren't disappointed. Enjoy!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
1
Brown Onion
1 sachet
Garlic & Herb Seasoning
1 bag
thyme
1 packet
walnuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
½
lemon
1 packet
diced bacon
1 sachet
vegetable stock powder
1 tin
tinned cherry tomatoes
1 packet
arborio rice
3 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 bag
peeled pumpkin pieces
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1 tsp
brown sugar
2 cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, finely chop onion and garlic. • In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. Cook bacon, onion and garlic, breaking up bacon with a spoon, until browned, 3-4 minutes. • Add garlic and cook until fragrant, 1-2 minutes. • Add arborio rice and garlic & herb seasoning, stir to combine, then cook until the rice is coated and slightly translucent, 1-2 minutes.
• Add the water and vegetable stock powder to the pan. Bring to the boil, then remove from heat. Carefully 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, drain tinned cherry tomatoes. Pick thyme leaves. • Place cherry tomatoes, baby broccoli and thyme on a lined oven tray. Add the brown sugar, then drizzle with olive oil and season with salt and pepper. • Toss to coat, then roast until caramelised, 15-20 minutes.
• Meanwhile, roughly chop walnuts. • Wipe out the frying pan and return to medium-high heat. Toast walnuts, tossing, until fragrant, 3-4 minutes. Transfer to a small bowl and set aside. • Meanwhile, cut lemon into wedges.
• When the risotto is done, stir through the roasted veggies, baby spinach leaves, grated Parmesan cheese, basil pesto and a good squeeze of lemon juice and season to taste.
TIP: Add a splash of water if the risotto looks dry.
• Divide cherry tomato and basil pesto risotto between bowls. • Top with toasted walnuts. • Serve with any remaining lemon wedges. Enjoy!