Creamy Pesto Chicken & Leek Risotto

Name: Creamy Pesto Chicken & Leek Risotto with Cheesy Stuffed Capsicum & Chilli Pangrattato
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet arborio rice; 1 packet Baby Spinach Leaves; 100 g Bacon; 1 packet Basil Pesto; 1 packet Panko Breadcrumbs; 1 packet Cheddar Cheese; 330 g Chicken Breast; 1 sachet Chilli Flakes; 1 Capsicum; 2 Garlic; 1 Leek; 1 sachet Vegetable Stock Pot; packet risotto-style rice; 1 drizzle olive oil; 2 cup water; 20 g butter

with Cheesy Stuffed Capsicum & Chilli Pangrattato

Up to 180$ + Free Treats / Extras for Life

Stuffed capsicums are back on the menu and tonight's ones comes with a cheesy panko filling and roasts up to golden perfection in the oven. Lay it all down on a hearty pesto chicken and leek risotto and this one will quickly become a household regular!

We’ve replaced the baby capsicum in this recipe with capsicum due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Milk

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

arborio rice

1 packet

Baby Spinach Leaves

100 g

Bacon

1 packet

Basil Pesto

1 packet

Panko Breadcrumbs

1 packet

Cheddar Cheese

330 g

Chicken Breast

1 sachet

Chilli Flakes

Capsicum

Garlic

Leek

1 sachet

Vegetable Stock Pot

packet

risotto-style rice

(May be present: Gluten, Soy, Wheat.)

Not included in your delivery

1 drizzle

olive oil

2 cup

water

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)4310 kJ

Calories1030 kcal

Fat43.5 g

of which saturates15.6 g

Carbohydrate95 g

of which sugars8.4 g

Dietary Fibre7.3 g

Protein63.3 g

Cholesterol0 mg

Sodium1410 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Baking Paper

Cooking Steps

PDF

Preheat oven to 220°C/200°C fan-forced.
Cut capsicum into quarters lengthways, removing all the seeds inside.
Thinly slice leek. Finely chop garlic.
Slice chicken breast into thin strips.

In a large frying pan, heat a drizzle of olive oil over high heat.
Cook chicken strips, tossing occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes.
Reduce heat to medium-high, then add leek until golden, 5-6 minutes.
Add garlic and cook until fragrant, 1 minute.
Add arborio rice and stir to coat. Add the water and stock concentrate. Bring to the boil, then remove from heat.

Transfer risotto to a large baking dish.
Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

Meanwhile, in a small bowl, combine panko breadcrumbs (see ingredients), a pinch of chilli flakes and a good drizzle of olive oil. Season with salt and pepper.
Transfer capsicum to a lined oven tray and roast until just tender, 10 minutes.
Remove tray from oven and fill capsicums with Cheddar cheese and top with panko mixture. Bake until cheese is melted and panko is golden brown, 8-10 minutes.

Once risotto is done, remove from oven and stir through the butter, baby spinach leaves and basil pesto until well combined.
Stir through a splash of water to loosen risotto if needed. Season to taste.