Baked Chicken & Lemon Risotto
with Garlic Pangrattato & Pear Salad
Few things are as comforting as risotto. This delightful dish has everything you want and more – tasty chicken, Italian herbs and zesty lemon. Top it off with a garlic pangrattato for added crunch, and you’ve got pure happiness in a bowl.
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
3 clove
garlic
1 bag
baby spinach leaves
1 packet
chicken breast
1 sachet
Italian herbs
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 tub
chicken stock pot
½
lemon
½
pear
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
mixed salad leaves
1 packet
sour cream
(Contains Milk;)
Not included in your delivery
Olive Oil
2 cup
water
½ tsp
white wine vinegar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Roughly chop the baby spinach leaves. Cut the chicken breast into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken and cook until golden, 4-5 minutes. Add the Italian herbs and 1/2 the garlic and cook until fragrant, 1 minute. Add the arborio rice and stir to combine. Add the water and chicken stock pot. Bring to the boil and cook, stirring, until combined, 2 minutes.
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 minutes. TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre.
While the risotto is baking, zest the lemon and slice into wedges. Thiny slice the pear (see ingredients). Wipe out the frying pan and return to a medium- high heat with a good drizzle of olive oil. Add the panko breadcrumbs to the pan and cook, stirring, until golden, 3-4 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes. Season to taste and set aside.
In a medium bowl, combine the white wine vinegar and a drizzle of olive oil. Season with salt and pepper. Add the pear and mixed salad leaves and toss to coat. Set aside. Remove the baking dish from the oven and add the butter, spinach, a generous squeeze of lemon juice and a good pinch of lemon zest. Stir though the sour cream and season to taste. TIP: Add more or less lemon juice to taste.
Divide the chicken and lemon risotto between plates and top with the garlic pangrattato. Serve with any remaining lemon wedges and the pear salad.