This melt-in-your-mouth risotto, studded with roasted sweet potato, chicken, silverbeet and mushrooms, is comfort on a plate. Thyme adds an extra depth of flavour and don’t forget the Parmesan and flaked almonds for the perfect finishing touch.
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.
1 sachet
Garlic & Herb Seasoning
2
Garlic
330 g
Chicken Thigh
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1 packet
risotto-style rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Sliced Mushrooms
1
Brown Onion
1
Silverbeet
1 sachet
Thyme
2
Sweet Potato
1 drizzle
olive oil
2 cup
water
30 g
butter
(Contains: Milk;)
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.
• While the sweet potato is roasting, finely chop brown onion. • Finely chop garlic. • Pick thyme leaves. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5 minutes. Add garlic, thyme and garlic & herb seasoning, cook until fragrant, 1 minute. • Add arborio rice and stir to coat. Add the water and vegetable stock pot and bring to the boil. • Remove from the heat and transfer the risotto to a baking dish. Cover tightly with foil and bake in the oven until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• When the risotto has 15 minutes cook time left, roughly chop silverbeet. • Return frying pan to high heat with a drizzle of olive oil and half the butter. • Add sliced mushrooms and cook, stirring, until well browned, 5-6 minutes. • Add silverbeet and cook until wilted, 1-2 minutes. Season to taste.
• Remove risotto from the oven. Add a splash of water to loosen the risotto. • Gently stir in roasted sweet potato, mushrooms and silverbeet. Season to taste.
• Divide the roasted sweet potato, chicken and mushroom risotto between bowls. • Sprinkled with flaked almonds and Parmesan cheese to serve. Enjoy!