Chicken & Leek Baked Risotto
with Parmesan Cheese & Flaked Almonds
How much do we love risotto? We love risotto so much that we’ve prepared a special one for you tonight. The chicken is cooked in our favourite spices with leek and celery, then baked in the oven for that magic touch.
Unfortunately, this week's tomato was in short supply, so we've replaced it with courgette. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
1 stalk
celery
1
courgette
1 packet
chicken breast
1 packet
arborio rice
1 sachet
Chicken-Style Stock Powder
1 packet
flaked almonds
(Contains Almond; )
1 bag
parsley
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 cup
water
30 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek and celery. Grate the courgette. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook leek, courgette and celery, until browned and softened, 6-8 minutes. Season with salt and pepper, then transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• To the pan with chicken, add Aussie spice blend and return veggies to the pan and cook, tossing, until fragrant, 1 minute. • Add arborio rice, chicken-style stock powder and the water. • Bring to the boil, then transfer risotto mixture to a baking dish. • Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
• Meanwhile, wipe out the frying pan, then return to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.
• When the risotto is done, remove from oven, then stir through the butter and grated Parmesan cheese. • Stir through a splash of water to loosen risotto if needed. Season to taste.
• Divide chicken and leek baked risotto between bowls. • Sprinkle over toasted almonds. Tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the almonds and parsley!