Creamy Pesto Chicken & Leek Risotto
with Cheesy Stuffed Capsicum & Chilli Pangrattato
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!
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.
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
(May be present: Gluten, Soy, Wheat.)
Not included in your delivery
1 drizzle
olive oil
2 cup
water
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
- 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.
- Divide creamy pesto chicken and leek risotto between bowls.
- Top with cheesy stuffed capsicum. Enjoy!
