Baked Baby Broccoli, Chicken & Pesto Risotto
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Baked Baby Broccoli, Chicken & Pesto Risotto

Baked Baby Broccoli, Chicken & Pesto Risotto

with Cherry Tomatoes, Parmesan & Slivered 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 and basil pesto. Let's just say when we tasted it, we weren't disappointed. Enjoy!

Allergens:
Milk
Almond
cashews

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

Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

½

Onion

3 clove

garlic

½ bunch

baby broccoli

1 packet

risotto-style rice

1 sachet

Garlic & Herb Seasoning

1 sachet

vegetable stock powder

½ packet

cherry tomatoes

½ packet

Slivered Almonds

(Contains Almond; )

1 packet

chicken breast strips

½

lemon

1 packet

baby leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

Plant-Based Basil Pesto

(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )

1 packet

parsley

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

2 cup

water

1 tsp

brown sugar

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Nutrition Values

Energy (kJ)3234 kJ
Calories773 kcal
Fat35.4 g
of which saturates10.7 g
Carbohydrate92.6 g
of which sugars9 g
Dietary Fibre8 g
Protein17.9 g
Sodium1144 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Frying Pan
Baking Dish
Baking Tray
Baking Paper

Instructions

1
1

• 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 arborio rice and garlic & herb seasoning, stir to combine, then cook until rice is coated and slightly translucent, 1-2 minutes.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!