A delicious and hearty Bacon & Roast Pumpkin Risotto recipe that the whole family will love. The perfect weeknight dinner that's ready to eat in just 1 hour.
This post is sponsored by Hello Fresh
When it comes to weeknight dinners, I'm always looking for simple and tasty meals that the whole family will love.
Just like a my creamy chicken pesto pasta, hearty chicken noodle soup or egg and bacon pie, this flavour-packed bacon and roast pumpkin risotto is always a winner with the entire family on a busy weeknight.
Why You're Going To Love This Recipe
There's so much to love about this tasty and filling family dinner!
- Family-Friendly - Risottos are always a guaranteed hit with the entire family. From fussy toddlers to hungry teens, you can be sure that this meal will disappear as soon as it's put on the table.
- Perfect Weeknight Dinner - This Bacon & Roast Pumpkin Risotto is a great option for dinner on a busy weeknight.
- Freezer Friendly - If you find that you have any leftovers they can be frozen in an airtight container for up to 1 month. Defrost and reheat thoroughly before consuming.
- Quick & Easy - Have dinner on the table in less than 1 hour by following just a few simple steps.
What You Need
This budget-friendly Bacon & Roast Pumpkin Risotto is packed full of delicious flavours.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Onion - choose brown onions for this recipe. If you don't have brown onions, you can use red onions instead.
- Pumpkin - choose a butternut pumpkin (or similar). Butternut pumpkins have a sweet and creamy flavour that are perfect for risottos.
- Seasonings - this risotto uses a delicious combination of garlic, herb, onion powder and paprika.
- Zucchini - also known as courgettes. Use two medium sized zucchinis for this recipe.
- Bacon - use diced shortcut or middle bacon.
- Arborio Rice - this is the classic type of rice used in risotto. When cooked, it becomes soft and creamy.
- Vegetable Stock - this recipe uses 40g of vegetable stock paste. If you don't have vegetable stock you can replace it with 2 teaspoons of vegetable stock powder. Alternatively, you can use 4 cups of vegetable stock liquid in place of the water and vegetable stock paste.
- Parsley - use fresh parsley.
- Lemon - use any regular sized lemon for this recipe.
- Baby Spinach Leaves - you can use either baby spinach leaves or alternatively, substitute with regular spinach chopped roughly into pieces.
- Parmesan Cheese - this gives the risotto it's classic Italian flavour and adds a delicious rich flavour to the dish.
- Flaked Almonds -a sprinkle of flaked almonds over the top of this Bacon & Roast Pumpkin Risotto gives it the perfect crunch.
Step By Step Instructions
Have a delicious family dinner on the table in just 1 hour.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Roast The Veggies
Cook the onions and pumpkin until tender. Set aside.
Step 2 - Get Prepped
While the veggies are cooking, grate the zucchini.
Step 3 - Start The Risotto
In a large frying pan, cook the bacon until crispy.
Add the zucchini, seasoning, arborio rice, vegetable stock and the water.
Bring to the boil and then remove from the heat.
Step 4 - Bake The Risotto
Pour the risotto into a baking dish and cover tightly with foil.
Bake until the liquid has absorbed and the rice is 'al dente' (this will take approximately 24-28 minutes).
Step 5 - Finish The Risotto
While the risotto is baking, chop the parley.
Zest the lemon and then cut the remaining lemon into wedges.
When the risotto is ready to serve, stir through the lemon zest, baby spinach leaves, butter, grated parmesan cheese and a squeeze of lemon juice.
Stir through the roasted vegetables.
Season to taste and top with the flaked almonds, parsley and lemon wedges.
Expert Tips & FAQ
Follow my tips for the perfect Bacon & Roast Pumpkin Risotto:
Absolutely! Simply omit the bacon for a vegetarian option.
This makes 4 very large serves (or 6 smaller serves).
This is a prepackaged seasoning that comes with the Bacon & Roast Pumpkin Risotto meal kit from Hello Fresh. If you don't have access to Hello Fresh, you can make your own by adding a pinch of onion powder garlic powder, salt, paprika and sugar.
Sachets of garlic and herb seasoning are provided in the risotto meal kit from Hello Fresh. However, if you don't have access to Hello Fresh, you can make your own by adding a pinch of garlic powder, sugar, salt, pepper, turmeric and parsley.
Store any leftovers in an airtight container in the fridge and consume within 2 days. Reheat thoroughly before consuming.
Freeze any leftovers in an airtight container for up to 1 month.
Allow to defrost and reheat thoroughly before consuming.
Related Recipes
Who doesn't love a simple and delicious family-friendly dinner?
Here's a few more reader favourites:
Hello Fresh
This Bacon & Roast Pumpkin Risotto recipe is available from Hello Fresh in their range of home delivered meal kits.
Order your meals via the Hello Fresh website or on their app and have them delivered straight to your door.
With over 20 easy to follow, pre-measured meals to choose from each week, Hello Fresh is a great option for those who would like to take the stress out of meal planning and grocery shopping, all the while saving time and money too!
Using fresh, seasonal ingredients, the Hello Fresh meal kits are the perfect option for easy and delicious customisable family meals.
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Bacon & Roast Pumpkin Risotto
Ingredients
- 2 tbs olive oil
- 2 brown onions
- 1 butternut pumpkin large
- 2 sachets (20g) Nan's seasoning (see notes)
- 2 zucchinis
- 180 g diced bacon
- 2 sachets garlic & herb seasoning (see notes)
- 360 g arborio rice
- 40 g vegetable stock paste (see notes)
- 4 cups water
- ¼ cup fresh parsley chopped
- 1 lemon
- 120 g baby spinach leaves
- 40 g butter
- 120 g parmesan cheese grated
- 20 g flaked almonds
Instructions
- Preheat oven to 200 degrees celsius (fan forced).
- Cut the brown onions into wedges. Cut the butternut pumpkin into bite-sized chunks.
- Place the onion and pumpkin on to a lined oven tray.Drizzle with 1 tbs olive oil, sprinkle with Nan's special seasoning (*see notes) and season with salt and pepper. Toss to coat. Roast until tender, approximately 20-25 minutes.
- While the onion and pumpkin are roasting, grate the zucchini.
- In a large frying pan, heat 1 tbs of olive oil over a high heat. Cook the diced bacon until golden (approximately 4-5 minutes). Add the garlic & herb seasoning, zucchini, arborio rice, vegetable stock and the water. Bring to the boil and then remove from the heat.
- Transfer the risotto to a baking dish. Cover it tightly with foil. Bake until the liquid has absorbed and the rice is 'al dente' (approximately 24-28 minutes).
- While the risotto is baking, roughly chop the parsley. Zest the lemon and then slice into wedges.
- When the risotto is ready, stir through the lemon zest, baby spinach leaves, butter, grated parmesan cheese and a squeeze of lemon juice.
- Gently stir through the roasted onion and pumpkin. Season to taste. Top with the flaked almonds.
- Serve with the chopped parsley and lemon wedges.
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