Cheesy Double Mustard Chicken Risotto
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Cheesy Double Mustard Chicken Risotto

Cheesy Double Mustard Chicken Risotto

with Leek & Lemon

A hearty baked risotto is exactly what we’re craving when the cooler weather hits, 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 with flavour and lends the dish an irresistible golden hue. Dig in!

This recipe is under 650kcal per serving.


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time15 minutes


Serving amount





2 clove


2 packet

Diced Chicken

1 sachet

Aussie Spice Blend

1 packet

Soffritto Mix

1 packet

Risotto-Style Rice

1 sachet

Chicken-Style Stock Powder

1 packet

Dijon Mustard

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

2.25 cup


20 g


(Contains Milk; )


Nutrition Values

Energy (kJ)3239 kJ
Calories774 kcal
Fat9.7 g
of which saturates3.9 g
Carbohydrate84.8 g
of which sugars10.9 g
Dietary Fibre4.3 g
Protein80.4 g
Sodium1891 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Frying Pan
Baking Dish



• Preheat oven to 220°C/200°C fan-forced. Thinly slice leek. Slice lemon into wedges. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook diced chicken and Aussie spice blend, tossing occasionally, until just browned, 3-4 minutes (cook in batches if your pan is getting crowded). • 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!