Garlicky Chicken, Bacon & Sweet Potato Risotto

Name: Garlicky Chicken, Bacon & Sweet Potato Risotto with Silverbeet & Walnuts
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Red Onion; 90 g Diced Bacon; 330 g Chicken Breast; 1 packet Baby Spinach Leaves; 1 packet Walnuts; 2 Garlic; 1 Sweet Potato; 1 packet Snacking Tomatoes; 1 packet arborio rice; 1 sachet Garlic & Herb Seasoning; 1 packet Parmesan Cheese; 1 g butter; 1 drizzle olive oil; 1 cup water

with Silverbeet & Walnuts

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We're big fans of baked risotto for an easy family dinner. Just pop it in the oven and walk away – the flavours will develop and the rice will soak up the liquid to become soft and creamy. This version pairs sweet potato, chicken and bacon with our trusty garlic and herb seasoning and is finished with chopped walnuts for a subtle nuttiness and crunch. Perfection!

Allergens:

Walnut

•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 Time45 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

90 g

Diced Bacon

(May be present: Soy, Milk.)

330 g

Chicken Breast

1 packet

Baby Spinach Leaves

1 packet

Walnuts

(Contains: Walnut; May be present: Soy, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame.)

Garlic

Sweet Potato

1 packet

Snacking Tomatoes

1 packet

arborio rice

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

1 sachet

Garlic & Herb Seasoning

1 packet

Parmesan Cheese

(Contains: Milk;)

Not included in your delivery

1 g

butter

(Contains: Milk;)

1 drizzle

olive oil

1 cup

water

Nutritional Values

Calories864 kcal

Energy (kJ)3610 kJ

Fat25.7 g

of which saturates10.1 g

Carbohydrate91.2 g

of which sugars10.3 g

Dietary Fibre8.7 g

Protein62.9 g

Sodium1380 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced.
• Cut sweet potato into bite-sized chunks. Halve snacking tomatoes.
• Place sweet potato and tomatoes on a lined oven tray. Drizzle with olive oil, sprinkle with half the garlic & herb seasoning and season with salt and pepper. Toss to coat.
• Roast until tender and blistered, 20-25 minutes.

Little cooks: Lend a hand by tossing the sweet potato with the olive oil and seasonings!

• Meanwhile, finely chop onion and garlic.

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Meanwhile, roughly chop silverbeet.
• Finely chop onion and garlic.
• Cut chicken breast into 2cm chunks.

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and onion, breaking up bacon with a spoon, until browned, 4-5 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Add the water, the remaining garlic & herb seasoning and arborio rice. Bring to the boil, then remove pan from heat.
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

• Transfer risotto mixture to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
• Meanwhile, roughly chop walnuts.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Transfer risotto mixture to a baking dish. Cover tightly with foil . Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
• Meanwhile, roughly chop walnuts. Return frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate to rest.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
TIP: Chicken is cooked through when it's no longer pink inside.

• When risotto is ready, stir in baby spinach leaves, the butter and Parmesan cheese.
• Gently stir in roasted sweet potato and tomatoes. Season to taste.

TIP: Stir through a splash of water to loosen the risotto, if needed.
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• When risotto is ready, stir in cooked chicken, baby spinach leaves, the butter and Parmesan cheese.
• Gently stir in roasted sweet potato and tomatoes. Season to taste.

TIP: Stir through a splash of water to loosen the risotto, if needed.

• Divide bacon, tomato and sweet potato baked risotto between bowls.
• Sprinkle with walnuts to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the walnuts!
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Divide baked chicken, bacon and sweet potato risotto between bowls.
• Sprinkle with walnuts to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the walnuts!