Double Zesty Chicken & Mushroom Risoni
with Pear Salad & Parmesan Cheese
Tonight's dinner means minimal elbow work and maximum flavour, with the risoni rice soaking up all the delicious flavours, from the tender chicken to the squeaky mushrooms like a treat.
We’ve replaced the arborio rice in this recipe with risoni rice due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
2 packet
chicken thigh
1 packet
sliced mushrooms
1 sachet
lemon pepper seasoning
1 sachet
Nan's special seasoning
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
pear
1 packet
mixed salad leaves
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
¾ cup
water
drizzle
vinegar (balsamic or white wine)
30 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms, until browned and softened, 6-8 minutes. Season and transfer to a bowl. • Return frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, in batches, until browned and cooked through, 5-6 minutes.
• Meanwhile, Cook risoni in boiling water until ‘al dente’, 7-8 minutes. Drain risoni and set aside. • To pan with chicken, return mushrooms and add lemon pepper seasoning and Nan's special seasoning, tossing until fragrant, 1 minute. Set aside and cover to keep warm.
• Meanwhile, thinly slice pear into wedges. • In a large bowl, combine a drizzle of vinegar and olive oil. Season. • Just before serving, add mixed salad leaves and pear and toss to combine.
• Add risoni to pan with chicken, stir through the butter and Parmesan cheese. • Stir through a splash of water to loosen risoni if needed. Season to taste.
• Divide chicken and mushroom risoni between bowls. • Serve with pear salad. Enjoy!