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Herby Tomato & Crumbed Chick'n Risotto
Herby Tomato & Crumbed Chick'n Risotto

Herby Tomato & Crumbed Chick'n Risotto

with Green Beans & Fetta

Finishing tonight's risotto in the oven means minimal elbow work and maximum flavour, with the starchy, arborio rice soaking up all the delicious flavours, from the garlicky plant-based crumbed chick'n to the tender veggies like a treat. This is a fusion dish like no other!

This recipe is under 650kcal per serving.

Tags:
Plant Based
Mediterranean
Veggie
Allergens:
Gluten
Soy
Wheat

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 Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Pot

1 packet

Baby Spinach Leaves

1

Zucchini

1 sachet

Garlic & Herb Seasoning

1 packet

risotto-style rice

1 packet

Passata

1

Garlic

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1

Carrot

1 sachet

Chilli Flakes

Nutritional Values

Calories689 kcal
Energy (kJ)2880 kJ
Fat9.8 g
of which saturates1.8 g
Carbohydrate117 g
of which sugars11.1 g
Dietary Fibre11.7 g
Protein27.4 g
Sodium1530 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Dish

Cooking Steps

Start the risotto
1

• Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat with a drizzle of olive oil over medium-high heat. Cook arborio rice and garlic & herb seasoning until fragrant, 1 minute. • Stir in passata, vegetable stock, the water and brown sugar. Bring to the boil, then remove from heat.

Bake the risotto
2

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

Prep & cook the veggies
3

• Meanwhile, finely chop carrot. Trim and slice green beans into thirds. Finely chop garlic. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot and green beans until just tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Transfer to a bowl.

Cook the chicken
4

• Return frying pan to medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.

Bring it all together
5

• Once risotto has finished baking, remove from oven and stir through baby spinach leaves, cooked chicken and veggies, until wilted and combined. • Stir through a splash of water to loosen rice if needed. Season to taste.

Finish & serve
6

• Divide herby tomato risotto between bowls. Top with crumbed chick'n. • Garnish with a pinch of chilli flakes. Enjoy!

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