Easy Italian-Style Plant-Based Crumbed Chick'n Risoni Bake
with Parmesan
Delicate, rice-shaped risoni soaks up the rich red sauce beautifully in this crowd-pleasing pasta bake. Top with succulent garlic and herb-seasoned crumbed chick'n, plus a sprinkle of sharp Parmesan to bring it all together.
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 sachet
garlic & herb seasoning
1 packet
Plant-Based Crumbed Chicken
(Contains Gluten, Soy, Wheat;)
1 bag
soffritto mix
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 box
passata
1 sachet
chicken-style stock powder
1 bag
silverbeet
1 sachet
Italian herbs
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
brown sugar
1 cup
boiling water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add plant-based crumbed chicken and toss to coat. • In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.
• Boil the kettle. Roughly chop silverbeet. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook soffritto mix, stirring, until softened, 2-3 minutes. Add silverbeet and cook until wilted, 1-2 minutes. • Add risoni and cook, stirring to coat, 1 minute. • Stir in passata, chicken-style stock powder, Italian herbs, the brown sugar and the boiling water (1 cup for 2 people / 2 cups for 4 people).
• Transfer risoni mixture to the baking dish with the chicken. Cover tightly with foil. • Bake until liquid is absorbed and chicken is cooked through (when no longer pink inside), 25-30 minutes. • Slice plant-based crumbed chicken. • Stir in the butter, plant-based chicken and shaved Parmesan cheese (reserve a pinch for the garnish!). Season to taste (add a dash more water if the risoni looks dry!).
• Divide Italian-style plant-based crumbed chicken risoni bake between plates. • Sprinkle with reserved Parmesan to serve. Enjoy!