Spiced Chicken & Parmesan Leek Risotto

Name: Spiced Chicken & Parmesan Leek Risotto with Silverbeet & Basil Pesto
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet arborio rice; 1 sachet Aussie Spice Blend; 1 Celery; 1 packet Parmesan Cheese; 1 sachet Garlic & Herb Seasoning; 330 g Chicken Tenderloins; 1 packet Basil Pesto; 1 Silverbeet; 1 sachet Chicken-Style Stock Powder; 1 Leek; 1 drizzle olive oil; ½ tsp salt; 2 cup boiling water

with Silverbeet & Basil Pesto

Up to 180$ + Free Treats / Extras for Life

Creamy risotto and spiced chicken are a match made in heaven in this classic, hearty dish. A little patience with the risotto is truly worth it for this rich and luxurious meal! Don't forget a drizzle of basil pesto to really bring the flavours to life.

Allergens:

Milk

•Cashew

•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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

arborio rice

1 sachet

Aussie Spice Blend

Celery

1 packet

Parmesan Cheese

(Contains: Milk;)

1 sachet

Garlic & Herb Seasoning

330 g

Chicken Tenderloins

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

Silverbeet

1 sachet

Chicken-Style Stock Powder

(Contains: Celery;)

Leek

Not included in your delivery

1 drizzle

olive oil

½ tsp

salt

2 cup

boiling water

Nutritional Values

Calories744 kcal

Energy (kJ)3110 kJ

Fat22 g

of which saturates5.9 g

Carbohydrate82.4 g

of which sugars6.4 g

Dietary Fibre5.6 g

Protein52.2 g

Sodium2030 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

Cooking Steps

• Boil the kettle. Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. • Finely chop celery. • Roughly chop silverbeet. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken tenderloins, turning to coat.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook leek and celery, stirring, until softened, 4-5 minutes. • Add risotto-style rice and garlic & herb seasoning, then cook, stirring, until fragrant,1 minute.

• Remove pan from heat, then stir in the boiling water (2 cups for 2 people / 4 cups for 4 people) and salt. • Transfer risotto to a large baking dish. Cover tightly with foil. • Bake until the liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• When risotto has 10 minutes remaining, wash out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook chicken until browned and cooked through, 3-4 minutes each side.

TIP: Chicken is cooked through when it is no longer pink inside.

• Remove risotto from oven. • Stir in Parmesan cheese and silverbeet, until combined. Season with pepper.

• Divide Parmesan leek risotto between bowls. • Top with spiced chicken and drizzle over basil pesto to serve. Enjoy