Double Spiced Chicken & Parmesan Leek Risotto
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Double Spiced Chicken & Parmesan Leek Risotto

Double Spiced Chicken & Parmesan Leek Risotto

with Silverbeet & Basil Pesto

Creamy risotto and spiced chicken are a match made in heaven in this classic, hearty dish. A little patience with the risotto is truly worth it for this rich and luxurious meal! Don't forget a drizzle of basil pesto to really bring the flavours to life.

Tags:
Kid Friendly
Allergens:
Milk

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

leek

1 packet

celery

1 packet

silverbeet

1 sachet

Aussie spice blend

2 packet

chicken tenderloins

1 packet

risotto-style rice

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

1 sachet

garlic & herb seasoning

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

basil pesto

(Contains Milk;)

Not included in your delivery

olive oil

2 cup

boiling water

½ tsp

salt

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Nutritional Values

Energy (kJ)3920 kJ
Calories936 kcal
Fat24.4 g
of which saturates6.6 g
Carbohydrate86.3 g
of which sugars7.8 g
Dietary Fibre8.1 g
Protein89.5 g
Sodium2367 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan
•Baking Dish

Instructions

1
1

• Boil the kettle. Preheat the oven to 220°C/200°C fan-forced. • Thinly slice leek. Finely chop celery. Roughly chop silverbeet. • In a medium bowl, combine Aussie spice blendand a drizzle olive oil. Add chicken tenderloins, turning to coat.

2
2

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook leek and celery, stirring, until softened, 4-5 minutes. • Add risotto-style rice and garlic & herb seasoning, and cook, until fragrant, 1 minute.

3
3

• Remove pan from heat, then stir in the boiling water (2 cups for 2 people / 4 cups for 4 people) and salt. • Transfer risotto to a large baking dish. Cover tightly with foil. • Bake until the liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

4
4

• When risotto has 10 minutes remaining, wash out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins, tossing, in batches, until browned and cooked through, 3-4 minutes each side.

TIP: Chicken is cooked through when it is no longer pink inside.

5
5

• Remove risotto from oven. Stir in Parmesan cheese and silverbeet, until combined. • Season with pepper.

6
6

• Divide Parmesan leek risotto between bowls. Top with spiced chicken and basil pesto. • Enjoy!