Hearty Chicken, Mushroom & Green Veggie Risoni
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Hearty Chicken, Mushroom & Green Veggie Risoni

Hearty Chicken, Mushroom & Green Veggie Risoni

with Parmesan Cheese & Flaked Almonds

Tonight, we are serving up the warmest, tastiest and easiest risotto that is sure to pair perfectly with the cooler weather! With little elbow work, this risotto does all its best work in the oven.

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We’ve replaced the arborio rice in this recipe with risoni due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Over 30g protein
Allergens:
Gluten
•Wheat
•Milk
•Almond

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

zucchini

1

brown onion

2 clove

garlic

2 sprig

rosemary

1 packet

risoni

(Contains Gluten, Wheat; May be present: Egg, Soy. )

1 packet

sliced mushrooms

1 sachet

garlic & herb seasoning

1 packet

vegetable stock pot

1 packet

baby spinach leaves

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

flaked almonds

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

pinch

chilli flakes

1 packet

chicken breast

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)2794 kJ
Calories668 kcal
Fat11.6 g
of which saturates4.9 g
Carbohydrate84.4 g
of which sugars10.9 g
Dietary Fibre10.1 g
Protein55.9 g
Sodium1274 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish
•Baking Paper
•Baking Tray
•Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Slice zucchini into thick half-moons. • Roughly chop onion. • Finely chop garlic. • Pick and finely chop rosemary. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

2
2

• Place zucchini on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.

3
3

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook risoni in boiling water until 'al dente', 7-8 minutes. • Drain risoni.

4
4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and sliced mushrooms, stirring, until tender, 5-6 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add risoni, vegetable stock pot, thyme. Stir to combine.

5
5

• Remove risoni from heat, then stir through baby spinach leaves, Parmesan cheese, roasted zucchini and the butter. Season to taste. • Stir through a splash of water to loosen risoni if needed.

6
6

• Divide hearty mushroom and green veggie risoni between bowls. Top with chicken. • Garnish with flaked almonds and chilli flakes (if using) to serve. Enjoy!