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.
90 g
Diced Bacon
(May be present: Soy, Milk.)
1
Pear
1 packet
arborio rice
1 sachet
Lemon Pepper Seasoning
330 g
Chicken Thigh
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Sliced Mushrooms
1 packet
Mixed Salad Leaves
1 sachet
Nan's Special Seasoning
• Preheat oven to 220°C/200°C fan-forced. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon with mushrooms, breaking up with a spoon, until golden, 4-6 minutes. Season and transfer to a bowl. • Return frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• To pan with chicken, return mushrooms, bacon and add lemon pepper seasoning and Nan's special seasoning, tossing until fragrant, 1 minute. • Add arborio rice and the water. Bring to the boil, then transfer risotto mixture to a medium baking dish. • Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
• Meanwhile, thinly slice pear into wedges. • In a large bowl, combine a drizzle of vinegar and olive oil. Season. • Just before serving, add mixed salad leaves and pear and toss to combine.
• Remove risotto from oven and stir through the butter and Parmesan cheese. • Stir through a splash of water to loosen risotto if needed. Season to taste.
• Divide chicken, bacon and mushroom baked risotto between bowls. • Serve with pear salad. Enjoy!