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FTC Chicken, Bacon & Spinach Risotto

FTC Chicken, Bacon & Spinach Risotto

With Roast Cherry Tomatoes & Pine Nuts

Allergens:
Pine Nut
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 Time50 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

brown onion

1

bacon

1

chicken-style stock powder

1

garlic & herb seasoning

1

snacking tomatoes

1

pine nuts

1

baby spinach leaves

1

chicken breast

1

arborio rice

Not included in your delivery

1

olive oil

1

water

1

balsamic vinegar

1

butter

Nutritional Values

Calories3739 kcal
Fat36.9 g
of which saturates14.7 g
Carbohydrate83.5 g
of which sugars7.4 g
Protein56.5 g
Sodium1602 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat the oven to 220°C/200°C. Thinly slice brown onion. Finely chop bacon. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've added chicken breast, cut chicken into 2cm chunks.

2

• In a large frying pan, heat a small drizzle of olive oil over medium-high heat. Add onion and bacon, cook, stirring until golden, 6-7 minutes. • Add arborio rice and stir until well combined. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: Add the chicken with the onion and bacon and cook as above.

3

• Add the water, garlic & herb seasoning and chicken-style stock powder to the frying pan, stir well and bring to the boil. • Transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.

4

• While the risotto is baking, halve snacking tomatoes. • Place snacking tomatoes on a lined oven tray. Drizzle with olive oil and the balsamic vinegar. Season with salt and pepper. Roast until blistered, 15-20 minutes. • While the snacking tomatoes are roasting, wipe out the large frying pan and return to medium high heat. Add pine nuts and toast until golden, 3-4 minutes.

5

• When the risotto is done, remove from the oven and stir through baby spinach leaves. Add the butter and shaved Parmesan cheese. Stir to combine.

TIP: Stir through a splash of water if the risotto looks dry.

6

• Divide the bacon and spinach risotto between bowls. • Top with roast snacking tomatoes. Sprinkle over pine nuts to serve. Enjoy!

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