Lemon & Thyme Chicken Risotto
with Veggies & Parmesan Cheese
Bring a bit of luxury to your next meal-time! Tender, seared chicken bursting with zesty flavour sit atop a rich risotto speckled with tasty veggies.
This recipe is under 650kcal per serving.
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.
Ingredients
1 packet
Baby Spinach Leaves
330 g
Chicken Thigh
1 packet
Garlic Paste
1
Lemon
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Parsley
1 packet
risotto-style rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Thyme
1 sachet
Vegetable Stock Pot
1
Zucchini
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Grate zucchini. • Zest lemon (see ingredients) to get a pinch then cut into wedges. • Roughly chop parsley. Pick thyme leaves.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add zucchini and garlic paste, and cook until fragrant, 1 minute. • Add arborio rice, stirring to combine. Add the water, vegetable stock pot, thyme and bring to boil. Cook, stirring, until combined, 2 minutes. • Transfer risotto mixture to a baking dish, then cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre. TIP: Stir through a splash of water to loosen the risotto, if needed.
• When risotto has 5 minutes remaining, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
• Slice chicken. • Remove risotto from the oven. • Stir through baby spinach leaves, the butter, Parmesan cheese, half of the parsley, and a good squeeze of lemon juice. Season generously with salt and pepper. • Divide lemon and parsley risotto between plates. Top with chicken and garnish with reserved parsley. • Serve with remaining lemon wedges. Enjoy!
