Cheesy Baked Mustard Chicken & Bacon Risotto
with Mixed Veggies & Lemon
- Milk
A hearty baked risotto is exactly what we’re craving and this might be our favourite flavour combo yet. Chicken is browned and then slowly cooked in the risotto for ultimate tenderness. Leek and soffritto mix add subtle sweetness, while Dijon mustard packs a punch of flavour and lends the dish an irresistible golden hue. Dig in!
Ingredients
1 packet
Soffritto Mix
1
Sliced Leek
300 g
Diced Chicken
1 packet
Calrose Rice
1 sachet
Classic Roast Seasoning
1 packet
Parmesan Cheese
(Contains: Milk)
1 sachet
Chicken-Style Stock Powder
2
Garlic
1
Lemon
1 packet
Dijon Mustard
1
Bacon
Not included in your delivery
1 drizzle
olive oil
2.25 cup
water
20 g
butter
(Contains: Milk)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Thinly slice leek. Slice lemon into wedges. Finely chop garlic. • Cut bacon into 1cm pieces. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook diced chicken, diced bacon and Aussie spice blend, tossing occasionally, until just browned, 5-6 minutes (it'll finish cooking in the oven!). • Transfer chicken to a baking dish.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook leek and soffritto mix until tender, 4-6 minutes. • Add garlic and cook until fragrant, 1 minute. • Add risotto-style rice, chicken-style stock powder and the water (21/4 cups for 2 people / 41/2 cups for 4 people). Stir to combine and bring to the boil.
• Transfer risotto mixture to baking dish with chicken. • Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • When risotto is done, remove from oven. Stir through dijon mustard, the butter, a squeeze of lemon juice and half the grated Parmesan cheese. Season to taste. TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre. TIP: If the risotto is dry, stir through a splash of water.
• Divide golden mustard chicken risotto between bowls. • Garnish with remaining Parmesan cheese. Serve with remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Oct 2026- Flavour: Flavour opinions were mixed — some reviewers enjoyed the taste, while one found the risotto a little bland and suggested more seasoning.
- Ease of prep: Reviewers appreciated that the ingredients came pre-sliced, making this an easy hands-on cook.
- Suggestions: Consider adding extra seasoning or a flavour boost to the risotto if you prefer a more pronounced taste.
- Next-day meals: One reviewer recommended saving some for lunch the next day, as the portions are generous.
