• Preheat oven to 240°C/220°C fan-forced.
• Cut sweet potato into bite-sized chunks. 
• Halve snacking tomatoes.
• Place sweet potato and tomatoes on a lined 
oven tray. Drizzle with olive oil, sprinkle with 
half the garlic & herb seasoning and season 
with salt and pepper. Toss to coat.
• Roast until tender and blistered, 20-25 minutes.
Little cooks: Lend a hand by tossing the veggies 
with the olive oil and seasonings! 

• Meanwhile, finely chop onion (see ingredients)
and garlic.
Little cooks: Don your goggles and have a go at 
peeling off the onion’s outer layer! 

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook diced bacon and 
onion, breaking up bacon with a spoon, until 
browned, 4-5 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Add the water, the remaining garlic & herb 
seasoning and risotto-style rice. Bring to the 
boil, then remove pan from heat. 

• Transfer risotto mixture to a baking dish. Cover 
tightly with foil. Bake until liquid is absorbed and 
rice is ‘al dente’, 24-28 minutes.
• Meanwhile, roughly chop walnuts.
TIP: ‘Al dente’ rice is cooked through but still slightly 
firm in the centre. 

• When risotto is ready, stir in baby spinach 
leaves, the butter and Parmesan cheese.
• Gently stir in roasted sweet potato and 
tomatoes. Season to taste.
TIP: Stir through a splash of water to loosen the 
risotto, if needed.

• Divide garlicky bacon and sweet potato risotto 
between bowls.
• Sprinkle with walnuts to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling 
over the walnuts!