Chicken, Leek & Greens Baked Risotto
with Extra 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, and we’ve baked the whole thing in the oven for that magic touch.
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
tomato
1 packet
chicken thigh
1 sachet
Classic Roast Seasoning
1 packet
risotto-style rice
1 packet
flaked almonds
(Contains Almond; )
1 packet
baby leaves
2 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
parsley
Not included in your delivery
olive oil
2.25 cup
water
30 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Roughly chop tomato. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook leek, until browned and softened, 6-8 minutes. Season with salt and pepper, then transfer to a bowl. • Return the 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 tomato and Aussie spice blend, then return leek to the pan and cook, 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, 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 baby spinach leaves, butter and grated Parmesan cheese. • Stir through a splash of water to loosen risotto (if needed). Season to taste.
• Divide baked chicken, leek and greens 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!