Creamy Chicken, Leek & Veggie Risoni
with Roasted Kumara & Parmesan
What’s going into the risoni today? A little bit of leek, a heap of roasted kumara, a touch of capsicum and courgette, and finally a sprinkling of herby seasoning. It’s a perfect concoction of flavour, texture and pure yumminess.
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
1
capsicum
1
courgette
1
Kumara
½ sachet
Classic Roast Seasoning
1 packet
flaked almonds
(Contains Almond; )
1
leek
3 clove
garlic
1 sachet
Garlic & Herb Seasoning
1 packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
1 sachet
vegetable stock powder
½ packet
cream
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut capsicum, courgette and kumara into bite-sized chunks. • Place kumara on a lined oven tray, sprinkle over Aussie spice blend (see ingredients), drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, place capsicum and courgette on a second lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. Spread out evenly, then roast until tender, 15-20 minutes. • In the last 5 minutes, add flaked almonds to one side of the tray and toast.
• While veggies are roasting, thinly slice leek. Finely chop garlic. • Cut chicken breast into 2cm chunks.
• In a large saucepan, heat the butter with a dash of olive oil over medium-high heat. Cook chicken breast with leek, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic & herb seasoning and garlic and cook, until fragrant, 1 minute.
• To the pan, add risoni, vegetable stock powder, cream (see ingredients) and the water. • Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, until risoni is 'al dente' and water is absorbed, 12-15 minutes. • Gently stir roasted capsicum and courgette through risoni. Add grated Parmesan cheese and stir to combine. Season to taste.
TIP: Add a splash more water if the risoni looks dry!
• Divide creamy chicken, leek and veggie risoni between bowls. • Top with roasted kumara. • Sprinkle over toasted almonds to serve. Enjoy!