Creamy Chicken, Pork & Leek Risotto
with Lemon & Parmesan
If you haven't tried pork and chicken in a risotto before, well, what can we say – you're missing out! Give it a go with this easy baked risotto, also studded with leek, gooey Parmesan and silky salad leaves.
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
leek
½
lemon
1 packet
chicken breast
1 packet
arborio rice
½ packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
½ bottle
cream
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2.25 cup
boiling water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Thinly slice leek. Zest lemon to get a pinch, then cut into wedges. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing, until browned and cooked through, 4-6 minutes. Transfer to a bowl. • Return the pan to high heat with a drizzle of olive oil. cook pork mince and leek, breaking mince up with a spoon, until just browned, 4-5 minutes.
• Add arborio rice, garlic paste (see ingredients) and garlic & herb seasoning to the pork and cook, stirring, until fragrant, 1 minute. • Remove from heat, then add chicken-style stock powder and the boiling water (2 1/4 cups for 2 people / 4 1/2 cups for 4 people). Season with salt and pepper. Stir to combine.
• Transfer risotto mixture to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• When the risotto is done, stir through the butter, chicken, baby spinach leaves, 1/2 the grated Parmesan cheese, cream (see ingredients), lemon zest and a squeeze of lemon juice. Season to taste.
TIP: Add a dash of water to the risotto if it looks a little dry.
• Divide pork and leek risotto between bowls. Sprinkle over remaining Parmesan cheese. • Serve with any remaining lemon wedges. Enjoy!