Baked Chicken & Pesto Risotto
with Roasted Pumpkin
Enjoy all the flavours of a creamy and rich risotto, without standing over the stove! With tender chicken and sweet roasted pumpkin, this mouth-watering meal will be happily devoured by all.
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
1 unit
onion
4 clove
garlic
1 unit
courgette
1 packet
chicken thigh
2 packet
arborio rice
2 cube
Chicken-Style Stock Powder
1 packet
Peeled Pumpkin Pieces
1 unit
lemon
1 bag
baby spinach leaves
3 packet
Grated Parmesan Cheese
(Contains Milk; )
1 tub
traditional pesto
(Contains Milk, Tree Nuts; )
Not included in your delivery
olive oil
4 cup
water
½ tsp
salt
40 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the courgette. Cut the chicken thigh into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken thigh and onion and cook until just browned, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water, salt, arborio rice, grated courgette and crumbled chicken stock cubes. Bring to the boil, then remove from the heat.
Transfer the risotto to a large baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes. TIP: 'Al dente' means the rice is cooked through but still has a bit of firmness in the middle.
While the risotto is baking, cut the peeled pumpkin into 2cm chunks. Place the pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. While the pumpkin is roasting, cut the lemon into wedges.
Remove the risotto from the oven and stir through the baby spinach leaves, butter and shaved Parmesan cheese. Gently stir in the roasted pumpkin and traditional pesto. TIP: Use less pesto for the kids if you like. Add a splash of water if the risotto looks dry. Season to taste with pepper.
Divide the chicken and pesto risotto between bowls. Serve with the lemon wedges on the side.