Oven-Baked Chicken, Red Pesto & Veggie Risotto
with Parmesan Cheese & Chilli Flakes
- Milk
- Almond
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Cashew
- Eggs
- Macadamia
- Walnut
Our red pesto - made with chargrilled capsicum, sun-dried tomato, Parmesan, basil and garlic - adds a rich depth of flavour to this veggie risotto. Top it off with a sprinkle of Parmesan, and you have a dish that delivers deliciousness with every mouthful.
Ingredients
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat)
1 packet
Baby Spinach Leaves
1
Brown Onion
1 sachet
Chilli Flakes
2
Garlic
1 packet
Green Beans
1
Lemon
1 packet
Parmesan Cheese
(Contains: Milk)
2 packet
Red Pesto
(Contains: Almond, Milk May be present: Cashew, Eggs, Macadamia, Walnut)
1 sachet
Thyme
1 sachet
Vegetable Stock Pot
330 g
Chicken Breast
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
2 cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Finely chop brown onion and garlic.
• Pick thyme leaves.
• Trim and roughly chop green beans. Set aside.
• Cut chicken breast into 2cm chunks.
• In a large frying pan, heat half the butter with a
drizzle of olive oil over medium-high heat.
• Cook onion, stirring, until softened, 5 minutes.
• Add garlic and thyme and cook until fragrant,
1 minute.
• Add arborio rice and stir to coat. Add the water and
stock concentrate. Bring to the boil.
• Transfer risotto mixture to a baking dish. Cover
tightly with foil, then bake for 20 minutes.
• Remove risotto from oven. Stir through green
beans and a splash of water.
• Re-cover with foil, then bake until liquid is absorbed,
beans are tender and rice is ‘al dente’, a further
5-8 minutes.
TIP: ‘Al dente’ rice is cooked through but still slightly
firm in the centre.
• Meanwhile, slice lemon into wedges.
•In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl to rest.
• When the risotto is ready, stir through half the
Parmesan cheese, red pesto, a squeeze of lemon
juice and remaining butter.
• Stir through baby spinach leaves until wilted.
• Season to taste with salt and pepper.
• Divide oven-baked red pesto, chicken and veggie risotto
between bowls.
• Sprinkle with remaining Parmesan and a pinch of
chilli flakes (if using).
• Serve with any remaining lemon wedges. Enjoy!
