Spiced Chicken & Parmesan Leek Risotto
with Silverbeet & Basil Pesto
Creamy risotto and spiced chicken are a match made in heaven in this classic, hearty dish. A little patience with the risotto is truly worth it for this rich and luxurious meal! Don't forget a drizzle of basil pesto to really bring the flavours to life.
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
leek
1 packet
celery
1 packet
silverbeet
1 sachet
Aussie spice blend
1 packet
chicken tenderloins
1 packet
risotto-style rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
garlic & herb seasoning
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
basil pesto
(Contains Milk;)
Not included in your delivery
olive oil
2 cup
boiling water
½ tsp
salt
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. • Finely chop celery. • Roughly chop silverbeet. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken tenderloins, turning to coat.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook leek and celery, stirring, until softened, 4-5 minutes. • Add risotto-style rice and garlic & herb seasoning, then cook, stirring, until fragrant,1 minute.
• Remove pan from heat, then stir in the boiling water (2 cups for 2 people / 4 cups for 4 people) and salt. • Transfer risotto to a large baking dish. Cover tightly with foil. • Bake until the liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• When risotto has 10 minutes remaining, wash out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook chicken until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• Remove risotto from oven. • Stir in Parmesan cheese and silverbeet, until combined. Season with pepper.
• Divide Parmesan leek risotto between bowls. • Top with spiced chicken and drizzle over basil pesto to serve. Enjoy