Creamy Chicken & Silverbeet Risotto
with Lemon & Parmesan
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
If you haven't tried pork 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.
Ingredients
1 packet
Light Cooking Cream
(Contains: Milk)
1 sachet
Garlic & Herb Seasoning
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
1
Lemon
1 packet
Baby Spinach Leaves
2
Garlic
1
Carrot
330 g
Chicken Breast
1 sachet
Chicken Stock Pot
1 packet
Parmesan Cheese
(Contains: Milk)
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Divide the creamy chicken and silverbeet risotto between bowls. • Sprinkle over the remaining Parmesan cheese. • Serve with any remaining lemon wedges. Enjoy!
