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.
1 sachet
Vegetable Stock Pot
1 packet
Baby Spinach Leaves
1 packet
Green Beans
1 sachet
Garlic & Herb Seasoning
1 packet
arborio rice
1 packet
Passata
1
Garlic
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1
Carrot
1 sachet
Chilli Flakes
• 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.
• 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.
• 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.
• 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.
• Once risotto has finished baking, remove from oven and stir through baby spinach leaves and veggies, until wilted and combined. • Stir through a splash of water to loosen rice if needed. Season to taste.
• Divide herby tomato risotto between bowls. Top with crumbed chick'n. • Garnish with a pinch of chilli flakes. Enjoy!