Chicken & Red Pesto Risotto

Name: Chicken & Red Pesto Risotto with Lemon & Parmesan
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; ½ onion; 2 clove garlic; 1 bag zucchini; 1 packet chicken breast; 1 packet arborio rice; 2 cup water; ¼ tsp salt; 1 sachet chicken-style stock powder; 1 bag mixed leaves; ½ lemon; 1 packet grated Parmesan cheese; 1 packet red pesto; 20 g butter

with Lemon & Parmesan

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Pop on your uggies, pull out your favourite blanket and get super cosy with the ultimate autumn comfort dish. With tender chicken and punchy red pesto, there's no way you won’t fall in love with this risotto.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Naturally Gluten-Free

•Not Suitable for Coeliacs

Allergens:

Milk

•Almond

The quantities provided above are averages only.

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

DifficultyEasy

Ingredients

Serving amount

onion

2 clove

garlic

1 bag

zucchini

1 packet

chicken breast

1 packet

arborio rice

1 sachet

chicken-style stock powder

1 bag

mixed leaves

lemon

1 packet

grated Parmesan cheese

1 packet

red pesto

Not included in your delivery

olive oil

2 cup

water

¼ tsp

salt

20 g

butter

Nutritional Values

per serving

Energy (kJ)3996 kJ

Fat45.4 g

of which saturates12.4 g

Carbohydrate82.5 g

of which sugars10.9 g

Protein50.8 g

Sodium1066 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

Preheat oven to 220°C/200°C fan-forced. Finely chop onion (see ingredients). Finely chop garlic. Thinly slice zucchini into half-moons. Cut chicken breast into 2cm chunks.

Little cooks: Don your goggles and help peel off the onion's outer layer!

In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion and chicken until chicken is slightly golden, 3-4 minutes. Add arborio rice and garlic and cook, stirring, until fragrant, 1 minute. Add zucchini, the water, the salt and chicken-style stock powder. Bring to the boil and cook, stirring, until combined, 2 minutes.

Transfer risotto to a baking dish, then cover tightly with foil. Bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

While the risotto is baking, roughly chop mixed leaves. Zest lemon to get a good pinch, then slice into wedges.

When the risotto is ready, stir through mixed leaves until wilted. Stir through grated Parmesan cheese, red pesto, lemon zest, a squeeze of lemon juice and the butter. If needed, stir through a splash of water. Season with salt and pepper to taste.

Little cooks: Lend a hand by squeezing over some lemon juice (be careful, the baking dish is hot!).