Chicken, Mushroom & Herb-Baked Risotto
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Chicken, Mushroom & Herb-Baked Risotto

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!

Allergens:
Milk

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

Total Time55 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

Energy (kJ)3504 kJ
Fat32.1 g
of which saturates16.2 g
Carbohydrate85.2 g
of which sugars4.7 g
Protein48.7 g
Sodium1225 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Baking Dish

Cooking Steps

1
1

• 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.

2
2

• 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).

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• Divide chicken and mushroom baked risotto between bowls. • Sprinkle remaining Parmesan over the risotto. Serve with pear salad. Enjoy!