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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 refer to the product label for the most accurate ingredient and allergen information.

Total Time50 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

brown onion

4 clove

garlic

1 unit

courgette

1 packet

chicken thighs

2 packet

arborio rice

2 cube

chicken-style stock powder

1 packet

peeled pumpkin

1 unit

lemon

1 bag

baby spinach leaves

3 packet

grated Parmesan cheese

(ContainsMilk)

1 tub

traditional pesto

(ContainsMilk, Tree Nuts)

Not included in your delivery

olive oil

4 cup

water

½ tsp

salt

40 g

butter

(ContainsMilk)
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
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Dish
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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