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Easy Chicken & Veggie Risotto
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Easy Chicken & Veggie Risotto

Easy Chicken & Veggie Risotto

with Parmesan & Flaked Almonds

If you don't have time for standing at the stove stirring, this baked risotto is for you! With chunks of tender chicken, sweet and leafy baby spinach, it comes together in the oven for a comforting bowl that feels like no work at all.

Tags:
Kid Friendly
Quick Prep
Allergens:
Almond
Milk

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 Time40 minutes
DifficultyEasy

Ingredients

Serving amount

1 bag

celery

1

carrot

1 packet

chicken tenderloins

1 packet

arborio rice

1 packet

garlic paste

1 packet

chicken stock pot

1 bag

baby spinach leaves

1 packet

flaked almonds

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

1 sachet

Aussie spice blend

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

2 cup

boiling water

20 g

butter

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Nutritional Values

Energy (kJ)3157 kJ
Fat24.1 g
of which saturates9.9 g
Carbohydrate82.5 g
of which sugars8.8 g
Protein50.8 g
Sodium1459 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Dish

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Finely chop celery. Cut carrot into half moons. Cut chicken tenderloins into bite-sized chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, celery and carrot, tossing, until starting to brown, 4-6 minutes.

2
2

• Add arborio rice, garlic paste 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 chicken stock pot. 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.

3
3

• When the risotto is done, stir through baby spinach leaves and the butter. Season to taste.

TIP: If the rice is dry, add a splash of water and stir through.

4
4

• Divide the chicken and veggie risotto between bowls. • Top with Parmesan cheese and flaked almonds to serve. Enjoy!