Chicken & Mushroom Basil Pesto Risotto

Name: Chicken & Mushroom Basil Pesto Risotto with Cherry Tomatoes & Parmesan
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Basil Pesto; 1 sachet Vegetable Stock Pot; 330 g Chicken Thigh; 2 Garlic; 1 sachet Herb & Mushroom Seasoning; 1 Lemon; 1 packet Parmesan Cheese; 1 packet arborio rice; 1 Silverbeet; 1 packet Sliced Mushrooms; 1 Snacking Tomatoes; 1 drizzle olive oil; 2 cup water; 20 g butter

with Cherry Tomatoes & Parmesan

Recipe Development TeamUpdated on August 06, 2026

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Calories

:

871 kcal

Protein

:

45.9g protein

Preparation Time

:

40 minutes

Difficulty

:

Easy

Kid Friendly

Allergens:

Milk
Cashew
Gluten
Soy
Wheat
May contain traces of allergens
Gluten
Soy
Wheat

This flavour-packed risotto literally works its magic in the oven. Using classic Italian flavours we all know and love, it's a recipe that never fails to please.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Basil Pesto

(Contains: Milk, Cashew)

1 sachet

Vegetable Stock Pot

330 g

Chicken Thigh

2

Garlic

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soy, Wheat)

1

Lemon

1 packet

Parmesan Cheese

(Contains: Milk)

1 packet

arborio rice

(May be present: Gluten, Soy, Wheat)

1

Silverbeet

1 packet

Sliced Mushrooms

1

Snacking Tomatoes

Not included in your delivery

1 drizzle

olive oil

2 cup

water

20 g

butter

(Contains: Milk)

Nutritional Values

Energy (kJ)3640 kJ

Calories871 kcal

Fat41 g

of which saturates13.8 g

Carbohydrate76 g

of which sugars6.1 g

Dietary Fibre7.3 g

Protein45.9 g

Sodium1540 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. • Cut chicken thigh into 2cm chunks • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken and sliced mushrooms, tossing, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.

2

• Meanwhile, finely chop garlic. • Roughly chop silverbeet. • Halve snacking tomatoes. • Slice lemon into wedges.

3

• To the frying pan, add risotto-style rice and garlic and stir to coat. Add the water, herb & mushroom seasoning, and snacking tomatoes. • Stir to combine then remove from the heat. Transfer 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. • When risotto is ready, stir through basil pesto, Parmesan cheese, silverbeet, a good squeeze of lemon juice and the butter, until combined. • Stir through a splash of water to loosen risotto if needed. Season to taste with salt and pepper.