Roasted Eggplant & Chicken Risotto
with Parmesan Cheese & Chargrilled Capsicum Relish
- Almond
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Baby Spinach Leaves
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1 sachet
Chilli Flakes
1
Zucchini
1 packet
Sliced Mushrooms
1
Brown Onion
1 sachet
Garlic & Herb Seasoning
1 sachet
Thyme
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice zucchini into thick half-moons. • Roughly chop onion. • Finely chop garlic. • Pick thyme (see ingredients).
• Place zucchini on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• Heat large frying pan over medium-high heat with a drizzle of olive oil. Cook onion and sliced mushrooms until tender, 5-6 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add arborio rice, vegetable stock pot, thyme and the water. Stir to combine. Bring to the boil.
• Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
• Remove risotto from oven, then stir through baby spinach leaves, Parmesan cheese, roasted zucchini and the butter. Season to taste. • Stir through a splash of water to loosen risotto if needed.
• Divide mushroom and green veggie risotto between bowls. • Garnish with flaked almonds and chilli flakes (if using) to serve. Enjoy!
