Cheesy Double Mustard Chicken Risotto
with Leek & Lemon
A hearty baked risotto is exactly what we’re craving when the cooler weather hits, and this might be our favourite flavour combo yet.Chicken is browned and then slowly cooked in the risotto for ultimate tenderness. Leek and soffritto mix add subtle sweetness, while dijon mustard packs a punch with flavour and lends the dish an irresistible golden hue. Dig in!
This recipe is under 650kcal per serving.
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
leek
½
lemon
2 clove
garlic
2 packet
Diced Chicken
1 sachet
Aussie Spice Blend
1 packet
Soffritto Mix
1 packet
risotto-style rice
1 sachet
Chicken-Style Stock Powder
1 packet
Dijon Mustard
(Contains Sulphites; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2.25 cup
water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Thinly slice leek. Slice lemon into wedges. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook diced chicken and Aussie spice blend, tossing occasionally, until just browned, 3-4 minutes (cook in batches if your pan is getting crowded). • Transfer chicken to a baking dish.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook leek and soffritto mix until tender, 4-6 minutes. • Add garlic and cook until fragrant, 1 minute. • Add risotto-style rice, chicken-style stock powder and the water (21/4 cups for 2 people / 41/2 cups for 4 people). Stir to combine and bring to the boil.
• Transfer risotto mixture to baking dish with chicken. • Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • When risotto is done, remove from oven. Stir through dijon mustard, the butter, a squeeze of lemon juice and half the grated Parmesan cheese. Season to taste.
TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre. TIP: If the risotto is dry, stir through a splash of water.
• Divide golden mustard chicken risotto between bowls. • Garnish with remaining Parmesan cheese. Serve with remaining lemon wedges. Enjoy!