Hearty Chicken, Mushroom & Green Veggie Risotto
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Hearty Chicken, Mushroom & Green Veggie Risotto

Hearty Chicken, Mushroom & Green Veggie Risotto

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, leaving you more time to pop your feet into some cosy slippers and get ready to feast!

Everyone’s favourite feline movie star Garfield is drooling over this delicious recipe, so we know you’ll love it too. This recipe could be your ticket to winning big so get cosy, dig in and enjoy! Don't miss The Garfield Movie, exclusively in cinemas.

Allergens:
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

1 packet

thyme

1 packet

sliced mushrooms

1 sachet

garlic & herb seasoning

1 packet

arborio rice

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

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

2 cup

water

20 g

butter

sideBannerName

Nutritional Values

Energy (kJ)2798 kJ
Calories669 kcal
Fat11.7 g
of which saturates4.9 g
Carbohydrate84.6 g
of which sugars10.6 g
Dietary Fibre11.1 g
Protein56 g
Sodium1159 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish
•Baking Tray
•Baking Paper
•Large Non-Stick 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

• Heat large frying pan over medium-high heat with a drizzle of olive oil. Cook onion and sliced mushrooms until tender, 5-6 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add arborio rice, vegetable stock pot, thyme and the water. Stir to combine. Bring to the boil.

4
4

• Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

5
5

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

6
6

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