Pumpkin & Bacon Risotto

A plate of pumpkin, spinach and bacon risotto on a white plate.

A family-friendly Pumpkin & Bacon Risotto with parmesan, fresh herbs and crunchy flaked almonds. The perfect weeknight dinner.

5 from 8 votes

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Course: Dinner

Cuisine: Italian

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: serves

Calories: 793kcal

Author: Lucy Mathieson

Cost: $15

Equipment

Stove-top
Oven

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.

Notes

RECIPE NOTES & TIPS

Use arborio rice only – it’s what gives risotto that authentic creamy texture.
Don’t skip roasting the pumpkin – it adds essential flavour and sweetness.
Vegetable stock paste – substitute this with 2 teaspoons of vegetable stock powder, or use 4 cups of liquid vegetable stock in place of stock paste and water.
Vegetarian option - simply omit the bacon.
Make sure your dish is tightly covered when baking to trap moisture.
Stir gently at the end to avoid breaking up the pumpkin too much.
Add a splash of extra stock if the risotto looks a little dry after baking.
Taste before serving and adjust seasoning (especially salt and lemon).
Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
Freezing: Freeze portions for up to 1 month, then thaw and reheat thoroughly (add a splash of stock when reheating to loosen).

Nan's Special Seasoning - This is a pre-packaged 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.

Garlic & Herb Seasoning - 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.

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