Pesto, Chicken & Mushroom Risotto
with Apple Salad & Almond Pangrattato
- Almond
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
- Eggs
- Wheat
- Gluten
Keep warm with an expertly cooked and flavoured risotto (in case it wasn’t clear, you’re the expert!). Hearty and homey, the earthy taste of the mushrooms stirred through with basil pesto come together to create a risotto that has everyone humming from bliss.
Ingredients
1
brown onion
3 clove
garlic
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 packet
sliced mushrooms
1 sachet
garlic & herb seasoning
1 sachet
Vegetable Stock Powder
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
apple
1 packet
mixed salad leaves
1 packet
plant-based basil pesto
(Contains: Almond; May be present: Milk, Macadamia, Walnut, Cashew, Eggs.)
1 packet
risotto-style rice
(May be present: Soy, Wheat, Gluten.)
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
plant-based butter
2 cup
water
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion and garlic. Cut chicken breast into 2cm chunks. • In a large frying pan, heat plant-based butter and a drizzle of olive oil over medium-high heat. Cook onion and sliced mushrooms, stirring, until softened, 5-6 minutes. • Add garlic & herb seasoning, risotto-style rice and half the garlic. Cook, stirring, until fragrant, 1-2 minutes. Add the water and vegetable stock powder and bring to the boil.
• Transfer risotto to a baking dish. • Cover tightly with foil. • Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • 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 plate.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• Meanwhile, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs, stirring, until golden, 2-3 minutes. Add remaining garlic and cook until fragrant, 1 minute. • Transfer pangrattato to a small bowl, then stir in the roasted almonds. Season to taste. • Thinly slice apple. In a large bowl, combine a drizzle of vinegar and olive oil. Season, then add apple and mixed salad leaves. Toss to coat.
• Stir plant-based basil pesto and cooked chicken through risotto. • Divide plant-based pesto, chicken and mushroom risotto between bowls. Sprinkle with almond pangrattato. • Serve with pear salad. Enjoy!
