Easy Chicken, Bacon & Veggie Risotto
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Easy Chicken, Bacon & Veggie Risotto

Easy Chicken, Bacon & 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.

Kid Friendly
Easy Prep

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
Cooking Time


Serving amount



1 packet

chicken tenderloins

1 packet

diced bacon

(May be present: Soy, Milk. )

1 packet

arborio rice

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

1 packet

chicken stock pot

1 bag


1 packet

garlic paste

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 packet

Parmesan cheese

(Contains Milk;)

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

2 cup

boiling water

20 g



Nutritional Values

Energy (kJ)3545 kJ
Fat30.8 g
of which saturates12.4 g
Carbohydrate83.3 g
of which sugars9.3 g
Protein57.7 g
Sodium1890 mg
The average adult daily energy intake is 8700 kJ


Large Non-Stick Pan
Baking Dish



• Preheat the oven to 220°C/200°C fan-forced. Boil a kettle of water. • 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, diced bacon, celery and carrot, tossing, breaking up with a spoon, until golden, 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 and the butter. Season to taste.

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


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