Mediterranean Pesto Chicken & Leek Risotto
with Goat's Cheese
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1
Zucchini
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Leek
1 packet
Marinated Goat Cheese
(Contains: Milk;)
1 sachet
Mediterranean Spice Blend
1 sachet
Vegetable Stock Pot
1 packet
Snacking Tomatoes
Cooking Steps
• 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.
• 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!
