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Mediterranean Recipes

Mediterranean Pesto Chicken & Veggie Risotto

Mediterranean Pesto Chicken & Veggie Risotto

Mediterranean Pesto Chicken & Veggie Risotto

with Goat's Cheese

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Our Mediterranean seasoning and basil pesto add a rich depth of flavour to this veggie risotto. With the likes of leek, tomato, zucchini, marinated goat cheese and flaked almonds, this is a solid meal fit for a Queen or King.

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

leek

1

tomato

1

zucchini

1 packet

marinated goat cheese

1 sachet

mediterranean seasoning

1 packet

arborio rice

½ packet

vegetable stock pot

1 packet

basil pesto

1 packet

flaked almonds

1 packet

chicken breast

Not included in your delivery

olive oil

2 cup

boiling water

Nutritional Values

Energy (kJ)3714 kJ

Fat34.9 g

of which saturates10.1 g

Carbohydrate84 g

of which sugars8.6 g

Protein55.9 g

Sodium1960 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Oven-Proof Pan

•Lid

Cooking Steps

1

• Boil the kettle. Preheat the oven to 240°C/220°C fan-forced. • Thinly slice leek. Roughly chop tomato. Grate zucchini. Cut chicken breast into 2cm chunks. Drain and reserve oil from marinated goat cheese and set aside. • Heat a large ovenproof saucepan over high heat with a drizzle of the reserved goat cheese oil. • Cook leek and carrot, tossing, until chicken is browned and cooked through (when no longer pink inside), 4-5 minutes.

2

• Reduce heat to medium-high, then add tomato and cook, stirring, until softened, 2-3 minutes. • Add Mediterranean seasoning, zucchini and arborio rice to pan and cook, stirring, until fragrant, 1 minute. • Remove saucepan from heat, then stir in vegetable stock pot (see ingredients) and the boiling water (2 cups for 2P / 4 cups for 4P).

3

• Cover with lid or tightly with foil. Bake until the liquid has been absorbed and the rice is ‘al dente’, 24-28 minutes.

4

• When risotto has finished baking, remove saucepan from oven. • Uncover, then stir through basil pesto until combined. Season to taste. • Divide Mediterranean pesto chicken, leek & veggie risotto between bowls. • Top with goat cheese and flaked almonds. Enjoy!

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