Easy Chicken, Leek & Silverbeet Risotto
with Grated Parmesan
Pop on your uggies, pull out your favourite blanket and 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 packet
arborio rice
1
carrot
1 packet
chicken breast strips
1 sachet
Chicken-Style Stock Powder
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
leek
1 bag
Silverbeet
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
2 cup
boiling water
30 g
butter
(Contains Milk; )
olive oil
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Thinly slice leek. Roughly chop silverbeet. Roughly chop carrot. Cut chicken breast strips into 2cm chunks.
• Boil the kettle. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chicken, leek and carrot, tossing, until starting to brown, 4-6 minutes. • Add arborio rice, garlic paste and Aussie spice blend to pan and cook, stirring, until fragrant, 1 minute. Remove from heat, then add boiling water (2 cups for 2 people / 4 cups for 4 people), chicken-style stock powder and silverbeet. • Stir to combine, then transfer 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.
• When the risotto is done, stir through butter and season to taste.
TIP: If the risotto is dry, add a splash of water and stir through.
• Divide chicken, leek and silverbeet risotto between bowls. • Top with grated Parmesan cheese.