Garlicky Chicken & Courgette Risotto
with Rocket Salad
There are plenty of choices for a good risotto out there, but we’re positive we have the winning combination of ingredients that will top the lot! Spiced chicken is combined with courgette in a tomato-based sauce for a hearty and warming meal which is sure to satisfy your tastebuds.
This recipe is under 650kcal per serving.
We’ve replaced the risoni in this recipe with risotto-style rice due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Courgette
1 packet
Chicken Thigh
1 sachet
Kiwi Spice Blend
1 packet
risotto-style rice
1 sachet
Garlic & Herb Seasoning
1 packet
Tomato Paste
1 packet
baby leaves
1 packet
Rocket leaves
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
1 tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add risotto-style rice (see ingredients) and stir to coat. Add the water, chicken-style stock powder, garlic & herb seasoning, tomato paste and the brown sugar. Stir to combine and cook until fragrant, 1-2 minutes. • Bring to the boil, then remove from heat. Transfer to a baking dish. • Cover the baking dish tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
• While the risotto is cooking, slice courgette into half-moons. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, Kiwi spice blend, a drizzle of olive oil and a pinch of salt and pepper.
• Wipe out and return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and courgette, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove risotto from oven and stir through cooked chicken, courgette and the butter. Stir through a splash of water to loosen risotto if needed. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a medium bowl, combine rocket leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide garlicky chicken and courgette risotto between bowls. • Top with rocket salad. Enjoy!
Little cooks: Help wash and toss the salad veggies!