Chicken, Mushroom & Herb-Baked Risotto
with Pear Salad
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 wet and cold weather across New Zealand has 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!
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 bag
herbs
1 packet
arborio rice
1 sachet
Chicken-Style Stock Powder
1 sachet
Mushroom Powder
½
pear
1 bag
salad leaves
1 packet
chicken breast
2 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
40 g
butter
(Contains Milk; )
2.25 cup
water
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Pick herb leaves. Thinly slice portabello mushrooms. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned, 3-4 minutes. • Season with salt and pepper, then transfer to a plate (the chicken will finish cooking in step 4).
• Return the frying pan to high heat, then add 1/2 the butter and a drizzle of olive oil. When oil is hot, cook mushrooms until browned, 5 minutes. • Add garlic and herbs and cook until softened and fragrant, 3-4 minutes.
• Add arborio rice, the water, chicken-style stock powder and mushroom powder to the pan with mushrooms. Return chicken to the pan (along with any resting juices). • Bring to the boil, then transfer the risotto into a baking dish. Cover tightly with foil and bake until the liquid has absorbed and the rice is 'al dente', 24-28 minutes.
• Meanwhile, thinly slice pear (see ingredients). In a medium bowl, combine a drizzle of balsamic vinegar and olive oil, then season. Add pear and salad leaves. Toss to combine. • When risotto is done, remove from oven and stir through a splash of water (if needed). Stir through remaining butter, and 1/2 the grated Parmesan cheese. Season to taste.
• Divide chicken and mushroom baked risotto between bowls. • Sprinkle remaining Parmesan over the risotto. Serve with pear salad. Enjoy!