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Italian Recipes

HelloHero: Chicken & Spinach Risotto

HelloHero: Chicken & Spinach Risotto

HelloHero: Chicken & Spinach Risotto

with Lemon & Parmesan

Up to 180$ + Free Treats / Extras for Life

If you haven't tried chicken in a risotto before, well, what can we say – you're missing out! Give it a go with this easy baked risotto, also studded with carrot, gooey Parmesan and silky salad leaves.

Tags:

Kid Friendly

Allergens:

Milk

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Light Cooking Cream

1 sachet

Garlic & Herb Seasoning

1 packet

risotto-style rice

1

Lemon

1 packet

Baby Spinach Leaves

2

Garlic

1

Carrot

330 g

Chicken Breast

2 sachet

Vegetable Stock Pot

1 packet

Parmesan Cheese

Not included in your delivery

1 drizzle

olive oil

1.5 cup

Boiling water

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3500 kJ

Calories836 kcal

Fat33.3 g

of which saturates18.4 g

Carbohydrate83.4 g

of which sugars9.4 g

Dietary Fibre4.7 g

Protein50.4 g

Sodium1280 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

Start the risotto

1

• Boil the kettle. Preheat the oven to 220°C/200°C fan-forced. • Thinly slice carrot into rounds. • Slice lemon into wedges. • Roughly chop silverbeet. • Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and carrot, tossing occasionally, until browned and cooked through, 5-6 minutes. TIP: For best results, drain the oil from the pan before adding the risotto rice.

Bake the risotto

2

• Add risotto rice, garlic paste and garlic & herb seasoning to the pan and cook, stirring, until fragrant, 1 minute. • Remove from the heat then add thickened cream, chicken stock pot, boiling water (11/2 cups for 2 people / 3 cups for 4 people) and a pinch of salt and pepper. • Stir to combine then transfer the risotto mixture to a medium baking dish. Cover tightly with foil and bake until the liquid has been absorbed and the rice is 'al dente', 24-28 minutes.

Bring it all together

3

• Stir through half the Parmesan cheese, a squeeze of lemon juice, the butter, silverbeet and season to taste. TIP: Add a drizzle of water to the risotto if it looks a little dry.

Finish & serve

4

• Divide the creamy chicken and silverbeet risotto between bowls. • Sprinkle over the remaining Parmesan cheese. • Serve with any remaining lemon wedges. Enjoy!

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