Easy Chicken, Asparagus & Silverbeet Risotto
with Parmesan
Get super cosy with the ultimate comfort dish. With tender chicken, punchy garlic paste and Parmesan, we're betting you'll be in love with this risotto way before the last bite.
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
asparagus
1 bunch
Silverbeet
1
carrot
½
lemon
1 packet
chicken breast strips
1 packet
arborio rice
1 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
Chicken-Style Stock Powder
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 cup
boiling water
30 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Roughly chop silverbeet. Roughly chop carrot. Trim woody ends of asparagus and cut into thirds. Cut lemon into wedges. Cut chicken breast strips into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chicken and carrot, tossing, until starting to brown, 4-6 minutes. • Add arborio rice, garlic paste and Aussie spice blend and cook, stirring, until fragrant, 1 minute. • Remove from heat, then add the boiling water (2 cups for 2 people / 4 cups for 4 people), chicken-style stock powder and silverbeet. Stir to combine, then transfer the risotto mixture to a baking dish. • Cover tightly with foil and bake until liquid has been absorbed and rice is 'al dente', 24-28 minutes. • In the last 10 minutes of cook time, add asparagus and continue cooking.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• When the risotto is done, stir through the butter, then add a squeeze of lemon juice. Season to taste.
TIP: If the risotto is dry, stir through a splash more water.
• Divide chicken, asparagus and silverbeet risotto between bowls. • Top with grated Parmesan cheese. Serve with any remaining lemon wedges.