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.
660 g
Chicken Thigh
1
Pear
1 packet
arborio rice
1 sachet
Lemon Pepper Seasoning
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Sliced Mushrooms
1 packet
Mixed Salad Leaves
1 sachet
Nan's Special Seasoning
If you've doubled your chicken thigh, prepare chicken as above.
----------CCM TEXT---------- • Preheat oven to 220°C/200°C fan-forced. • Cut chicken thigh into 2cm chunks.
Cook chicken as above, in batches for best results.
----------CCM TEXT---------- • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms, until browned and softened, 6-8 minutes. Season and transfer to a bowl. • Return frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, in batches, until browned and cooked through, 5-6 minutes.
• To pan with chicken, return mushrooms and add lemon pepper seasoning and Nan's special seasoning, tossing until fragrant, 1 minute. • Add arborio rice and the water. Bring to the boil, then transfer risotto mixture to a medium baking dish. • Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
• Meanwhile, thinly slice pear into wedges. • In a large bowl, combine a drizzle of vinegar and olive oil. Season. • Just before serving, add mixed salad leaves and pear and toss to combine.
• Remove risotto from oven and stir through the butter and Parmesan cheese. • Stir through a splash of water to loosen risotto if needed. Season to taste.
• Divide chicken and mushroom baked risotto between bowls. • Serve with pear salad. Enjoy!