Baked Baby Broccoli, Chicken & Pesto Risotto
with Cherry Tomatoes, Parmesan & Flaked Almonds
When our recipe developers first whipped this one up, we all gathered close. "It's...it's beautiful!" someone exclaimed. And it was with juicy baked cherry tomatoes, chicken breast and basil pesto. Let's just say when we tasted it, we weren't disappointed. Enjoy!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½
Onion
3 clove
garlic
½ bunch
baby broccoli
1 packet
risotto-style rice
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
1 packet
cherry tomatoes
½ packet
flaked almonds
(Contains Almond; )
½
lemon
1 packet
baby leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 packet
parsley
1 packet
chicken breast strips
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2 cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion (see ingredients) and garlic. Cut baby broccoli into thirds. • In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. Cook onion, stirring, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. • Add risotto-style rice and garlic & herb seasoning, stir to combine, then cook until rice is coated and slightly translucent, 1-2 minutes.
• Add the water and vegetable stock powder to the pan. Bring to the boil, then remove from heat. Carefully transfer the risotto to a baking dish. • Cover tightly with foil and bake until 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.
• While the risotto is baking, place cherry tomatoes and baby broccoli on a lined oven tray. • Add the brown sugar, then drizzle with olive oil and season with salt and pepper. Toss to coat and roast until veggies are caramelised and tender, 15-20 minutes.
• Meanwhile, cut lemon into wedges. Wipe out frying pan and return to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside. • Return pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 3-4 minutes each side. Transfer to a plate to rest.
TIP: Chicken is cooked through when it is no longer pink inside.
• When the risotto is done, stir through cooked chicken, roasted veggies, baby leaves, grated Parmesan cheese, basil pesto and a generous squeeze of lemon juice. Season to taste.
TIP: Add a splash of water if the risotto looks dry.
• Divide cherry tomato, chicken and basil pesto risotto between bowls. • Top with toasted flaked almonds. Tear over parsley leaves. Serve with any remaining lemon wedges. Enjoy!