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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
1
Celery
1 packet
Parmesan Cheese
(Contains: Milk;)
330 g
Chicken Tenderloins
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 sachet
Aussie Spice Blend
1
Leek
1
Silverbeet
1 sachet
Garlic & Herb Seasoning
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. • Finely chop celery. • Roughly chop silverbeet. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken tenderloins, turning to coat.
• 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, then cook, stirring, until fragrant,1 minute.
• 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.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• When risotto has 10 minutes remaining, wash out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook chicken until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• Remove risotto from oven. • Stir in Parmesan cheese and silverbeet, until combined. Season with pepper.
• Divide Parmesan leek risotto between bowls. • Top with spiced chicken and drizzle over basil pesto to serve. Enjoy
