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!
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
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
Cooking Steps
• 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!