Zesty Chicken & Mushroom Risoni

Name: Zesty Chicken & Mushroom Risoni with Pear Salad & Parmesan Cheese
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet chicken thigh; 1 packet sliced mushrooms; 1 sachet lemon pepper seasoning; 1 sachet Nan's special seasoning; 1 packet risoni; ¾ cup water; 1 pear; drizzle vinegar (balsamic or white wine); 1 packet mixed salad leaves; 1 packet Parmesan cheese; 30 g butter

with Pear Salad & Parmesan Cheese

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Tonight's dinner means minimal elbow work and maximum flavour, with the risoni rice soaking up all the delicious flavours, from the tender chicken to the squeaky mushrooms like a treat.

We’ve replaced the arborio rice in this recipe with risoni rice due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Over 30g protein

Allergens:

Gluten

•Wheat

•Milk

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 Time50 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

chicken thigh

1 packet

sliced mushrooms

1 sachet

lemon pepper seasoning

1 sachet

Nan's special seasoning

1 packet

risoni

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

pear

1 packet

mixed salad leaves

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

¾ cup

water

drizzle

vinegar (balsamic or white wine)

30 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3085 kJ

Calories737 kcal

Fat25.9 g

of which saturates14.4 g

Carbohydrate81 g

of which sugars9.1 g

Dietary Fibre4.6 g

Protein43.8 g

Sodium912 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Dish

Cooking Steps

PDF

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms, stirring, until browned and softened, 6-8 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.

• Meanwhile, Cook risoni in boiling water until ‘al dente’, 7-8 minutes. Drain risoni and set aside. • To pan with chicken, return mushrooms and add lemon pepper seasoning and Nan's special seasoning, tossing until fragrant, 1 minute. Set aside and cover to keep warm.

• 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.

• Add risoni to pan with chicken, stir through the butter and Parmesan cheese. • Stir through a splash of water to loosen risoni if needed. Season to taste.