Pesto, Chicken & Mushroom Risotto

Name: Pesto, Chicken & Mushroom Risotto with Apple Salad & Almond Pangrattato
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Panko Breadcrumbs; 330 g Chicken Breast; 1 packet Plant-Based Basil Pesto; 1 sachet Vegetable Stock Powder; 1 packet arborio rice; 1 packet Roasted Almonds; 1 Apple; 3 Garlic; 1 packet Mixed Salad Leaves; 1 packet Sliced Mushrooms; 1 Brown Onion

with Apple Salad & Almond Pangrattato

Up to 180$ + Free Treats / Extras for Life

Allergens:

Gluten

•Wheat

•Almond

•Celery

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 Time40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Panko Breadcrumbs

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

330 g

Chicken Breast

1 packet

Plant-Based Basil Pesto

(Contains: Almond; May be present: Cashew, Eggs, Macadamia, Milk, Walnut.)

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

1 packet

arborio rice

1 packet

Roasted Almonds

(Contains: Almond; May be present: Soy, Cashew, Macadamia, Milk, Walnut, Brazil nut, Hazelnut, Peanuts, Pecan, Pine nut, Pistachio, Sesame.)

Apple

Garlic

1 packet

Mixed Salad Leaves

1 packet

Sliced Mushrooms

Brown Onion

Nutritional Values

Calories872 kcal

Energy (kJ)3650 kJ

Fat24.4 g

of which saturates3 g

Carbohydrate106 g

of which sugars11.8 g

Dietary Fibre12 g

Protein54.4 g

Sodium1400 mg

The average adult daily energy intake is 8700 kJ

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, arborio 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!