Rustic Roasted Eggplant, Chicken & Veggie Risotto
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Rustic Roasted Eggplant, Chicken & Veggie Risotto

Rustic Roasted Eggplant, Chicken & Veggie Risotto

with Parmesan Cheese & Chargrilled Capsicum Relish

Eggplant and carrot, roasted to golden perfection, are tossed through a herby chicken risotto. You’ll notice the sharp Parmesan coming through and the chargrilled capsicum relish really elevates this dinner to the next level. Finish it off with toasty almonds for a nutty a flavour.

Allergens:
Sulphites
Milk

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

Total Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

eggplant

1

Brown Onion

2 clove

garlic

1 packet

chicken breast

1 sachet

Garlic & Herb Seasoning

1 packet

arborio rice

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

Chargrilled Capsicum Relish

(Contains Sulphites; )

1 pinch

chilli flakes

1 bunch

asparagus

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

2 cup

water

20 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)3107 kJ
Fat19.2 g
of which saturates9.5 g
Carbohydrate89.9 g
of which sugars11.4 g
Protein50.4 g
Sodium1781 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Baking Dish
Baking Tray
Baking Paper

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut eggplant and asparagus into small chunks. Roughly chop onion. Finely chop garlic. • Cut chicken breast into 2cm chunks.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion until tender, 3-5 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add arborio rice, vegetable stock powder and the water. Stir to combine.

3
3

• Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

4
4

• Meanwhile, place eggplant and asparagus on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

5
5

• Remove risotto from oven, then stir through the chicken, baby spinach leaves, grated Parmesan cheese, chargrilled capsicum relish, roasted veggies and the butter. • Stir through a splash of water to loosen risotto if needed.

6
6

• Divide roasted eggplant, chicken and veggie risotto between bowls. • Garnish with chilli flakes (if using) to serve. Enjoy!