Garlicky Chicken, Bacon & Sweet Potato Baked Risotto
with Silverbeet & Walnuts
We're big fans of baked risotto for an easy family dinner. Just pop it in the oven and walk away – the flavours will develop and the rice will soak up the liquid to become soft and creamy. This version pairs bacon, chicken and sweet potato with two of our trusty seasonings, and is finished with chopped walnuts for a subtle nuttiness and crunch. Perfection!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
sweet potato
1 sachet
garlic & herb seasoning
1 packet
silverbeet
1
brown onion
2 clove
garlic
1 packet
diced bacon
(May be present: Soy. )
1 sachet
Nan's special seasoning
1 packet
risotto-style rice
(May be present: Wheat, Gluten, Soy. )
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
chicken breast
Not included in your delivery
olive oil
2 cup
water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
Little cooks: Lend a hand by tossing the sweet potato with the olive oil and seasonings!
• Meanwhile, roughly chop silverbeet. • Finely chop brown onion and garlic. • Cut chicken breast into 2cm chunks.
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, Nan's special seasoning, risotto-style rice and silverbeet. 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. In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate to rest.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre. TIP: Chicken is cooked through when it's no longer pink inside.
• When risotto is ready, stir in cooked chicken, baby spinach leaves, the butter and Parmesan cheese. • Gently stir in roasted sweet potato. Season to taste.
TIP: Stir through a splash of water to loosen the risotto, if needed.
• Divide baked chicken, bacon and sweet potato risotto between bowls. • Sprinkle with walnuts to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the walnuts!