HelloFresh
topBanner
Baked Chicken Risotto

Baked Chicken Risotto

with Caramelised Cherry Tomatoes

Read more

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

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1.5 cube

chicken stock

1 unit

brown onion

1 packet

chicken thighs

1 packet

arborio rice

3 clove

garlic

1 bag

baby spinach leaves

½ punnet

cherry tomatoes

2 packet

grated Parmesan cheese

(ContainsMilk)

1 punnet

basil

1 unit

lemon

Not included in your delivery

2 cup

water

olive oil

¼ tsp

salt

1 tsp

balsamic vinegar

2 tsp

brown sugar

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3640 kJ
Fat27.4 g
of which saturates15.6 g
Carbohydrate91.4 g
of which sugars10.5 g
Protein53.9 g
Sodium881 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Zester
Large Non-Stick Pan
Aluminum Foil
Baking Dish
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Thinly slice the brown onion. Cut the chicken thigh into 2cm chunks. Zest the lemon to get a pinch then cut into wedges.

2

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and chicken and cook until the chicken is golden, 4-5 minutes. Add the garlic, lemon zest and arborio rice and cook, stirring, until fragrant, 1 minute. Add the water, the salt and crumbled chicken stock (1 1/2 cubes for 2 people / 3 cubes for 4 people). Bring to the boil and cook, stirring, until combined, 2 minutes.

3

Transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the rice is tender and the water has absorbed, 24-28 minutes. Stir through a splash of water if the risotto looks dry.

4

While the risotto is baking, place the cherry tomatoes on an oven tray lined with baking paper. Add the balsamic vinegar, brown sugar and a generous drizzle of olive oil and toss to coat. Roast until tender and caramelised, 18-20 minutes.

5

Pick and thinly slice the basil leaves (reserve some whole leaves for garnish). Remove the baking dish from the oven and stir through the butter and grated Parmesan cheese until melted. Stir in the sliced basil and baby spinach leaves until just wilted. Add the caramelised cherry tomatoes and a squeeze of lemon juice and stir to combine. Season to taste with salt and pepper. TIP: Seasoning is key in this dish, so add more lemon juice, salt or pepper if you think it needs it!

6

Divide the baked chicken and caramelised cherry tomato risotto between bowls. Top with reserved basil leaves and serve with any remaining lemon wedges.