Garlicky Chicken, Bacon & Sweet Potato Baked Risotto

Name: Garlicky Chicken, Bacon & Sweet Potato Baked Risotto with Silverbeet & Walnuts
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 sweet potato; 1 packet snacking tomatoes; 1 sachet garlic & herb seasoning; 1 packet silverbeet; 1 brown onion; 2 clove garlic; 1 packet diced bacon; 2 cup water; 1 sachet Nan's special seasoning; 1 packet risotto-style rice; 1 packet walnuts; 1 packet baby spinach leaves; 20 g butter; 1 packet Parmesan cheese; 1 packet chicken breast

with Silverbeet & Walnuts

Get up to $200 off!

We're big fans of baked risotto for an easy family dinner. Just pop it in the oven and walk away – the flavours will develop and the rice will soak up the liquid to become soft and creamy. This version pairs sweet potato and bacon with two of our trusty seasonings, and is finished with chopped walnuts for a subtle nuttiness and crunch. Perfection!

Tags:

Kid Friendly

Allergens:

Walnut

•Milk

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.

Preparation Time45 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

sweet potato

1 packet

snacking tomatoes

1 sachet

garlic & herb seasoning

1 packet

silverbeet

brown onion

2 clove

garlic

1 packet

diced bacon

1 sachet

Nan's special seasoning

1 packet

risotto-style rice

1 packet

walnuts

1 packet

baby spinach leaves

1 packet

Parmesan cheese

1 packet

chicken breast

Not included in your delivery

olive oil

2 cup

water

20 g

butter

Nutritional Values

Energy (kJ)4308 kJ

Calories1030 kcal

Fat39.2 g

of which saturates15.9 g

Carbohydrate101.4 g

of which sugars15.3 g

Dietary Fibre11.1 g

Protein65.9 g

Sodium1678 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. Halve snacking tomatoes. • Place sweet potato and tomatoes on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to coat. • Roast until tender and blistered, 20-25 minutes.

Little cooks: Lend a hand by tossing the sweet potato with the olive oil and seasonings!

• Meanwhile, roughly chop silverbeet. • Finely chop brown onion and garlic. • Cut chicken breast into 2cm chunks.

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and onion, breaking up bacon with a spoon, until browned, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Add the water, Nan's special seasoning, risotto-style rice and silverbeet. Bring to the boil, then remove pan from heat.

• Transfer risotto mixture to a baking dish. Cover tightly with foil . Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • Meanwhile, roughly chop walnuts. In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate to rest.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre. TIP: Chicken is cooked through when it's no longer pink inside.

• When risotto is ready, stir in cooked chicken, baby spinach leaves, the butter and Parmesan cheese. • Gently stir in roasted sweet potato. Season to taste.

TIP: Stir through a splash of water to loosen the risotto, if needed.