Baked Chicken & Pesto Risotto

Name: Baked Chicken & Pesto Risotto with Roasted Pumpkin & Pine Nuts
Total time: 50 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 unit brown onion; 4 clove garlic; 1 unit zucchini; 1 packet chicken thigh; 4 cup water; ½ tsp salt; 2 packet arborio rice; 2 cube chicken stock; 1 unit butternut pumpkin; 1 packet pine nuts; 1 unit lemon; 1 bag baby spinach leaves; 40 g butter; 3 packet grated Parmesan cheese; 1 tub traditional pesto

with Roasted Pumpkin & Pine Nuts

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Enjoy all the flavours of a creamy and rich risotto, without standing over the stove! With tender chicken and sweet roasted pumpkin, this mouth-watering meal will be happily devoured by all.

Allergens:

Pine Nut

•Milk

•Tree Nuts

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 Time50 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

1 unit

brown onion

4 clove

garlic

1 unit

zucchini

1 packet

chicken thigh

2 packet

arborio rice

(May be present: Wheat, Gluten, Soy.)

2 cube

chicken stock

1 unit

butternut pumpkin

1 packet

pine nuts

(Contains: Pine Nut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)

1 unit

lemon

1 bag

baby spinach leaves

3 packet

grated Parmesan cheese

(Contains: Milk;)

1 tub

traditional pesto

(Contains: Milk, Tree Nuts;)

Not included in your delivery

olive oil

4 cup

water

½ tsp

salt

40 g

butter

(Contains: Milk;)

Nutritional Values

per serving

Calories3860 kcal

Fat36.8 g

of which saturates14.6 g

Carbohydrate94.3 g

of which sugars11.5 g

Protein44.9 g

Sodium748 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the zucchini. Cut the chicken thigh into 2cm chunks.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and onion and cook until just browned, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water, salt, arborio rice, grated zucchini and crumbled chicken stock cubes. Bring to the boil, then remove from the heat.

Transfer the risotto to a large baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes. TIP: 'Al dente' means the rice is cooked through but still has a bit of firmness in the middle.

While the risotto is baking, peel and chop the butternut pumpkin into 2cm chunks. Place the pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. While the pumpkin is roasting, wipe out the frying pan and return to a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. Cut the lemon into wedges.

Remove the risotto from the oven and stir through the baby spinach leaves, butter and grated Parmesan cheese. Gently stir in the roasted pumpkin and traditional pesto. TIP: Use less pesto for the kids if you like. Add a splash of water if the risotto looks dry. Season to taste with pepper.