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Bacon & roast pumpkin risotto with toasted walnuts & parmesan recipe

Bacon & roast pumpkin risotto with toasted walnuts & parmesan

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings 4 people
Appliance/Function:

Ingredients

  • 1 Red onion
  • 400 grams Sweet potato
  • 400 grams Pumpkin
  • 2 tsp Olive oil first
  • 200 grams Bacon
  • 2 tsp Olive oil second
  • 2 tsp Garlic & herb seasoning
  • 1 cup Arborio rice
  • 1 litre Chicken stock
  • 40 grams Walnuts
  • 1 bunch Parsley optional
  • 1 Lemon
  • 60 grams Baby spinach
  • 70 grams Parmesan cheese grated

Instructions

PREP & ROAST VEGGIES

  • Preheat the oven to 220°C or 200°C fan-forced. Peel and slice the red onion into wedges. Peel the sweet potato and pumpkin, then dice them into bite-sized chunks. Place the onion, sweet potato and pumpkin on a lined oven tray. Drizzle with the first measure of oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 mins. (If your oven tray is crowded, divide it between two trays).

COOK BACON

  • While the veggies are roasting, roughly dice the bacon. Heat a large frypan over high heat with the second measure of oil. Cook the bacon, breaking it up with a spoon, until golden and crisp, 4-5 mins.

BAKE RICE

  • Then add the garlic & herb seasoning, arborio rice, and chicken stock to the pan with bacon. Bring to the boil, then remove from the heat. 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 mins.

TOAST WALNUTS

  • While the risotto is baking, roughly chop the walnuts. Finely chop the parsley. Zest the lemon to get a pinch, then cut into wedges. Wash and dry the frypan, then return to medium-high heat. Dry toast the walnuts until golden, 3-4 mins. Set aside.

FINISH RISOTTO

  • Remove the risotto from the oven, then stir through the lemon zest, a good squeeze of lemon juice, and the baby spinach leaves, and grate the parmesan cheese over (reserve some for garnish). Gently stir in the roasted veggies and season to taste. (Stir through a splash of water to loosen the risotto if needed).

TO SERVE

  • Divide the bacon and roast pumpkin risotto between bowls. Top with the toasted walnuts, parsley and reserved parmesan. Serve with any remaining lemon wedges.

Nutrition

Calories: 821kcal | Carbohydrates: 87g | Protein: 38g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 69mg | Sodium: 2727mg | Potassium: 1541mg | Fiber: 9g | Sugar: 13g | Calcium: 338mg | Iron: 6mg