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Caramelised Onion Risotto with Succulent Chicken

Caramelised Onion Risotto with Succulent Chicken

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Get ready for the perfect combination of creamy Arborio rice snuggling up to burnished caramelised onion. This recipe takes a little patience, but watching your risotto transform before your eyes is the kind of cooking that’s a little magic – and you won’t believe how good this caramelised onion tastes!

Allergens:Milk

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Preparation Time45 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

2

brown onion

2 tsp

vegetable stock

2 clove

garlic

200 g

chicken thigh

200 g

arborio rice

2

zucchini

½

lemon

50 g

Parmesan cheese

(ContainsMilk)

Not included in your delivery

2 tbs

olive oil

3 tbs

red wine vinegar

1.5 L

water

50 g

butter

(ContainsMilk)

salt

pepper

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2630 kJ
Fat33.2 g
of which saturates9.5 g
Carbohydrate38.4 g
of which sugars6.5 g
Dietary Fibre0 g
Protein38.9 g
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Knife
Peeler
Zester
Pan
Large Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220ºC/200ºC fan forced.

2

Peel and quarter the brown onions. Peel and crush the garlic. Shave the zucchini into ribbons and dice the chicken thigh. Zest and juice the lemon. In a small bowl coat the brown onions with olive oil, red wine vinegar, and salt and pepper. Place on a baking tray and bake on the top shelf of the oven for 25 minutes or until golden brown.

3

Meanwhile, dissolve the vegetable stock into a saucepan of the boiling water and leave aside on a low heat. Heat the butter and some oil in a deep pan over a medium-high heat. Add the garlic and the chicken and cook for about 5-7 minutes or until the chicken is slightly browned. Stir through the arborio rice for 1 minute to lightly toast.

4

Add a ladle of stock to the rice and stir until the liquid absorbs. Repeat this process. When you have nearly used up all of the stock, add the zucchini and cook until the zucchini is tender and the rice is creamy but still has bite to it. You may not have to use up all of the stock to achieve your desired result. Season well with salt and pepper and stir in the lemon zest and parmesan.

5

Serve topped with the caramelised onions and a squeeze of lemon juice.

Did you know? Rice is a member of the grass family. Arborio is particularly special due its high amount of starch - making it creamy without any cream!