HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaked Chicken & Pesto Risotto
Baked Chicken & Pesto Risotto

Baked Chicken & Pesto Risotto

with Roasted Pumpkin

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Enjoy all the flavours of a creamy and rich risotto, without standing over the stove! With tender chicken and sweet roasted pumpkin, this mouth-watering meal will be happily devoured by all.

Allergens:MilkTree Nuts

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 Time50 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit


4 clove


1 unit


1 packet

chicken thigh

2 packet

arborio rice

2 cube

chicken-style stock powder

1 packet

peeled pumpkin pieces

1 unit


1 bag

baby spinach leaves

3 packet

grated Parmesan cheese


1 tub

traditional pesto

(ContainsMilk, Tree Nuts)

Not included in your delivery

olive oil

4 cup


½ tsp


40 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3770 kJ
Fat34.7 g
of which saturates14.5 g
Carbohydrate93.9 g
of which sugars11.4 g
Dietary Fibre0 g
Protein44.4 g
Cholesterol0 mg
Sodium747 mg
Utensilsarrow down iconarrow down icon
Chopping board
Baking Dish
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the courgette. Cut the chicken thigh into 2cm chunks.


In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken thigh and onion and cook until just browned, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water, salt, arborio rice, grated courgette and crumbled chicken stock cubes. Bring to the boil, then remove from the heat.


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’, 24-28 minutes. TIP: 'Al dente' means the rice is cooked through but still has a bit of firmness in the middle.


While the risotto is baking, cut the peeled pumpkin into 2cm chunks. Place the pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. While the pumpkin is roasting, cut the lemon into wedges.


Remove the risotto from the oven and stir through the baby spinach leaves, butter and shaved Parmesan cheese. Gently stir in the roasted pumpkin and traditional pesto. TIP: Use less pesto for the kids if you like. Add a splash of water if the risotto looks dry. Season to taste with pepper.


Divide the chicken and pesto risotto between bowls. Serve with the lemon wedges on the side.