Chicken & Mushroom Baked Risotto
with Cucumber Salad & Parmesan Cheese
For a rich, creamy and delicious risotto without standing over the stove stirring, use your oven! This baked version features mushrooms and chicken for lots of flavour, and has a fresh and easy salad on the side to lighten up the whole meal. Dinner will never be the same again!
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 packet
portabello mushrooms
1 packet
chicken breast
1 sachet
lemon pepper spice blend
1 packet
arborio rice
1
cucumber
1 bag
Mixed Salad Leaves
1 sachet
Nan's Special Seasoning
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 cup
water
30 g
butter
(Contains Milk; )
1 drizzle
red wine vinegar
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice portabello mushrooms. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook mushrooms, until browned and softened, 6-8 minutes. Season and 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, return mushrooms, then add lemon pepper spice blend and Nan's special seasoning, tossing until fragrant, 1 minute. • Add arborio rice 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, thinly slice cucumber. • In a large bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. • Just before serving, add mixed salad leaves and cucumber, then toss to combine.
Little cooks: Take the lead by tossing the salad!
• Remove risotto 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 mushroom baked risotto between bowls. • Serve with cucumber salad. Enjoy!