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

Bacon & Roast Pumpkin Risotto

A family-friendly Bacon & Roast Pumpkin Risotto with parmesan, fresh herbs and crunchy flaked almonds. The perfect weeknight dinner.
5 from 7 votes
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Course: Dinner
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 serves
Calories: 793kcal
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
Vegetarian Option - Simply omit the bacon to make this a vegetarian meal.
Servings - This makes 4 very large serves (or 6 smaller serves).
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.
Storing - Store any leftovers in an airtight container in the fridge and consume within 2 days. Reheat thoroughly before consuming.
Freezing - Freeze any leftovers in an airtight container for up to 1 month. Allow to defrost and reheat thoroughly before consuming.

Nutrition

Calories: 793kcal | Carbohydrates: 35g | Protein: 16g | Fat: 68g | Saturated Fat: 29g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 713mg | Potassium: 1231mg | Fiber: 7g | Sugar: 10g | Vitamin A: 23453IU | Vitamin C: 84mg | Calcium: 520mg | Iron: 3mg