Hearty Chicken, Mushroom & Green Veggie Risotto

Name: Hearty Chicken, Mushroom & Green Veggie Risotto with Parmesan Cheese & Flaked Almonds
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 zucchini; 1 packet kale; 1 brown onion; 2 clove garlic; 1 packet thyme; 1 packet sliced mushrooms; 1 sachet garlic & herb seasoning; 1 packet risotto-style rice; 1 packet vegetable stock; 2 cup water; 1 packet Parmesan cheese; 20 g butter; 1 packet flaked almonds; pinch chilli flakes; 1 packet chicken breast

with Parmesan Cheese & Flaked Almonds

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Tonight, we are serving up the warmest, tastiest and easiest risotto that is sure to turn around your midweek blues! With little elbow work, this risotto does all its best work in the oven, leaving you more time to pop your feet up and get ready to feast!

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

Tags:

Over 30g protein

Allergens:

Milk

•Almond

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 Time40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

zucchini

1 packet

kale

brown onion

2 clove

garlic

1 packet

thyme

1 packet

sliced mushrooms

1 sachet

garlic & herb seasoning

1 packet

risotto-style rice

1 packet

vegetable stock

1 packet

Parmesan cheese

1 packet

flaked almonds

pinch

chilli flakes

1 packet

chicken breast

Not included in your delivery

olive oil

2 cup

water

20 g

butter

Nutritional Values

Energy (kJ)2087 kJ

Calories499 kcal

Fat8.8 g

of which saturates3.8 g

Carbohydrate85 g

of which sugars10.4 g

Dietary Fibre9.4 g

Protein18.8 g

Sodium1196 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

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

• Place zucchini on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

• 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 risotto-style rice, vegetable stock pot, thyme and the water. Stir to combine. Bring to the boil.

• Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. • When risotto has 10 minutes remaining, wash out and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

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

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

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