Mediterranean Pesto Chicken & Leek Risotto

Name: Mediterranean Pesto Chicken & Leek Risotto with Goat's Cheese
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 330 g Chicken Breast; 1 sachet Vegetable Stock Powder; 1 packet arborio rice; 1 packet Flaked Almonds; 1 Zucchini; 1 packet Basil Pesto; 1 Leek; 1 Tomato; 1 packet Marinated Goat Cheese; 1 sachet Mediterranean Spice Blend

with Goat's Cheese

Up to 180$ + Free Treats / Extras for Life

Allergens:

Celery

•Amandelnoten

•Milk

•Cashewnoten

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

330 g

Chicken Breast

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

1 packet

arborio rice

1 packet

Flaked Almonds

(Contains: Amandelnoten; May be present: Paranüsse, Kaschunüsse, Haselnüsse, Macadamia, Latte, Erdnüsse, Pecannüsse, Pine nut, Pistazien, Sesamsamen, Soja, Walnüsse.)

Zucchini

1 packet

Basil Pesto

(Contains: Milk, Cashewnoten;)

Leek

Tomato

1 packet

Marinated Goat Cheese

(Contains: Milk;)

1 sachet

Mediterranean Spice Blend

Nutritional Values

Calories837 kcal

Energy (kJ)3500 kJ

Fat32.6 g

of which saturates10.1 g

Carbohydrate79.6 g

of which sugars6 g

Dietary Fibre5.9 g

Protein55 g

Sodium1640 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

If you've added chicken breast, cut chicken breast into 2cm chunks. Cook chicken with leek, until lightly browned, 5-6 minutes.

----------CCM TEXT------------- • 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.

• 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).

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

Divide Mediterranean pesto chicken & leek risotto between bowls.

----------CCM TEXT------------- • 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!