Baked Chicken & Red Pesto Risotto
with Lemon & Garlic Pangrattato
- Gluten(Wheat)
- Milk
- Tree Nuts
- May contain traces of allergens
- Gluten
- Peanuts
- Traces of Tree Nuts
- Sesame
- Milk
- Soy
Enjoy all the flavours of a rich and creamy risotto, without standing over the stove for too long! With tender chicken and roasted veggies, this mouth-watering meal will be happily devoured by all. *Unfortunately, this week's courgette was in short supply, so we've replaced it with sweetcorn. Don't worry, the recipe will be just as delicious!*
Ingredients
1 unit
onion
3 clove
garlic
1 bag
baby spinach leaves
1 packet
chicken breast
2 packet
Calrose Rice
(May be present: Gluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
1 sachet
vegetable stock powder
1 unit
lemon
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
2 packet
Grated Parmesan Cheese
(Contains: Milk; )
2 packet
red pesto
(Contains: Milk, Tree Nuts; )
1 tin
sweetcorn
Not included in your delivery
olive oil
4 cup
water
½ tsp
salt
40 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Cut the chicken breast into 2cm chunks. Drain the sweetcorn.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and chicken and cook until the onion is softened and the chicken is slightly golden, 3-4 minutes. Add the calrose rice, sweetcorn and 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Add the water, the salt and vegetable stock. Bring to the boil and cook, stirring, until combined, 2 minutes.
Transfer the risotto to a large baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 22-24 minutes.
TIP: Al dente’ means the rice is cooked through but has a tiny bit of firmness left in the middle.
While the risotto is baking, roughly chop the baby spinach leaves. Zest the lemon to get a good pinch, then slice into wedges. Wipe out the frying pan and return to a medium-high heat with a good drizzle of olive oil. Add the panko breadcrumbs and cook, stirring, until golden brown, 3 minutes. Add the lemon zest and remaining garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl and season with a pinch of salt and pepper. Set aside.
When the risotto is done, stir through the baby spinach until wilted. Stir through the grated Parmesan cheese, red pesto, a squeeze of lemon juice and the butter. Season to taste with salt and pepper.
TIP: Add a splash of water to loosen the risotto if needed.
Divide the baked chicken and red pesto risotto between bowls. Top with the lemon and garlic pangrattato. Serve with any remaining lemon wedges.
