Easy Chicken, Bacon & 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 and leafy baby spinach, it comes together in the oven for a comforting bowl that feels like no work at all.
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
carrot
1 packet
chicken tenderloins
1 packet
diced bacon
(May be present: Soy. )
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 packet
chicken stock pot
1 bag
celery
1 packet
garlic paste
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Parmesan cheese
(Contains Milk;)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
2 cup
boiling water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat the oven to 220°C/200°C fan-forced. Boil a kettle of water. • Finely chop celery. Cut carrot into half moons. Cut chicken tenderloins into bite-sized chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, diced bacon, celery and carrot, tossing, breaking up with a spoon, until golden, 4-6 minutes.
• Add arborio 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.
• When the risotto is done, stir through baby spinach and the butter. Season to taste.
TIP: If the rice is dry, add a splash of water and stir through.
• Serve the chicken, bacon and veggie risotto between bowls. Top with Parmesan cheese and flaked almonds to serve. Enjoy!