Chicken & Mushroom Baked Risotto
with Balsamic Rocket 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!
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
2 clove
garlic
1 packet
portabello mushrooms
1 packet
chicken thigh
1 sachet
Garlic & Herb Seasoning
1 packet
arborio rice
1 sachet
Chicken-Style Stock Powder
½ sachet
Mushroom Powder
1 bag
Rocket leaves
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. Thinly slice portabello mushrooms.
• Cut chicken thigh 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 half the butter and a drizzle of olive oil. When oil is hot, cook mushrooms until browned, 5 minutes. • Add garlic and garlic & herb seasoning and cook until softened and fragrant, 1-2 minutes.
• Add arborio rice, the water, chicken-style stock powder and mushroom powder (see ingredients) to the pan with mushrooms. Return chicken to the pan (along with any resting juices). • Bring to the boil, then transfer the risotto to a baking dish. • Cover tightly with foil and bake risotto until liquid has absorbed and rice is 'al dente', 24-28 minutes.
• Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a medium bowl, then season. Add rocket leaves and toss to combine. • When risotto is done, remove from oven and stir through a splash of water (if needed). Stir through the remaining butter and half the grated Parmesan cheese. Season to taste.
• Divide chicken and mushroom baked risotto between bowls. • Sprinkle remaining Parmesan over the risotto. • Serve with balsamic rocket salad. Enjoy!