Easy Chicken & Veggie Risotto
with Parmesan & Flaked Almonds- Milk
- Almond
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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.
Ingredients
1 bag
celery
1
carrot
1 packet
chicken tenderloins
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy.)
1 packet
garlic paste
1 packet
chicken stock pot
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, 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
(Contains: Milk;)
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Divide the chicken and veggie risotto between bowls. • Top with Parmesan cheese and flaked almonds to serve. Enjoy!
