Zesty Chicken & Mushroom Risoni
with Pear Salad & Parmesan Cheese
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
330 g
Chicken Thigh
1 sachet
Lemon Pepper Seasoning
1 packet
Mixed Salad Leaves
1 sachet
Nan's Special Seasoning
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Pear
1 packet
Sliced Mushrooms
Not included in your delivery
1 drizzle
olive oil
2 cup
water
30 g
butter
(Contains: Milk;)
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• 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.
• Divide chicken and mushroom risoni between bowls. • Serve with pear salad. Enjoy!
