Tender Chicken & Veggie Risotto
with Parmesan & Flaked Almonds
If you don't have time for standing at the stove stirring, this baked risotto is for you! With chunks of tender chicken, sweet carrot and leafy baby spinach, it comes together in the oven for a comforting bowl that feels like no work at all.
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 packet
celery
1
carrot
½
brown onion
1 packet
chicken tenderloins
1 packet
risotto-style rice
(May be present: Wheat, Gluten, Soy. )
1 packet
garlic paste
1 sachet
Aussie spice blend
1 packet
chicken stock pot
1 packet
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
2 cup
boiling water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil a full kettle of water. • Finely chop celery. • Cut carrot into half moons. • Finely chop brown onion (see ingredients). • Cut chicken tenderloins into bite-sized chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, onion, celery and carrot, tossing, until starting to brown, 4-6 minutes.
• Add risotto-style rice, garlic paste and Aussie spice blend to the frying pan and cook, stirring until fragrant, 1 minute. Remove from the heat, then add the boiling water (2 cups for 2 people / 4 cups for 4 people) and chicken stock pot. Stir to combine, then transfer the risotto mixture to a baking dish. • Cover tightly with foil and bake until the liquid has been absorbed and the rice is ‘al dente’, 24-28 minutes.
TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre.
• When the risotto is done, stir through baby spinach leaves and the butter. Season to taste with salt and pepper.
TIP: If the rice is dry, add a splash of water and stir through. TIP: Chicken is cooked through when it is no longer pink inside.
• Divide the tender chicken and veggie risotto between bowls. • Top with Parmesan cheese and flaked almonds to serve. Enjoy!