Chicken, Leek & Kale 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.
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 bag
cavolo nero kale
1 packet
arborio rice
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
parsley
1 packet
Chicken Drumstick Fillet
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2.5 cup
water
30 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Roughly chop tomato. Roughly chop cavolo nero kale, discarding any larger pieces of stalk. • Cut boneless chicken drumsticks 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. • In last 10 minutes of cook time, remove from oven, then add cavolo nero kale. Cover and return to the oven.
• 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 baked chicken, leek and kale 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!