Baked Chicken & Cherry Tomato Risotto
with Spinach & Flaked Almonds
- Almond
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Gluten
- Wheat
If you don't have time for standing at the stove stirring, this baked risotto is for you! With chunks of tender chicken, blistered cherry tomatoes and leafy baby spinach, it comes together in the oven for a comforting bowl that feels like no work at all.
Ingredients
1 packet
Baby Spinach Leaves
1
Celery
1 sachet
Vegetable Stock Pot
1
Chicken Breast Strips
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 packet
Parmesan Cheese
(Contains: Milk)
1 sachet
Aussie Spice Blend
1
Snacking Tomatoes
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat)
Not included in your delivery
1 drizzle
olive oil
2 cup
Boiling water
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil a full kettle of water. • Finely chop celery. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken breast strips and celery, tossing, until starting to brown, 4-6 minutes. TIP: The chicken is cooked when it is no longer pink inside.
• Add risotto-style rice and Aussie spice blend to the frying pan and cook, stirring until fragrant, 1 minute. Remove from the heat, then add the boiling water (2 cups for 2 people / 4 cups for 4 people) and stock concentrate. Stir to combine, then transfer the risotto mixture to a baking dish. • Cover tightly with foil and bake until the liquid has been absorbed and the rice is ‘al dente’, 24-28 minutes. TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre.
• When the risotto is done, stir through baby spinach leaves and the butter. Season to taste with salt and pepper. TIP: If the rice is dry, add a splash of water and stir through.
• Divide the chicken and veggie risotto between bowls. • Top with Parmesan cheese and flaked almonds to serve. Enjoy!
