Chicken & Leek Baked Risotto

Name: Chicken & Leek Baked Risotto with Parmesan Cheese & Flaked Almonds
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 leek; 1 stalk celery; 1 courgette; 1 packet chicken breast; 1 packet arborio rice; 2 cup water; 1 sachet Chicken-Style Stock Powder; 1 packet flaked almonds; 30 g butter; 1 bag parsley; 1 sachet Aussie Spice Blend; 1 packet Grated Parmesan Cheese

with Parmesan Cheese & Flaked Almonds

4.0(437)

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Calories

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Protein

47.1g protein

Total

50 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Almond
Milk

How much do we love risotto? We love risotto so much that we’ve prepared a special one for you tonight. The chicken is cooked in our favourite spices with leek and celery, then baked in the oven for that magic touch. *Unfortunately, this week's tomato was in short supply, so we've replaced it with courgette. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

leek

1 stalk

celery

courgette

1 packet

chicken breast

1 packet

arborio rice

1 sachet

Chicken-Style Stock Powder

1 packet

flaked almonds

(Contains: Almond; )

1 bag

parsley

1 sachet

Aussie Spice Blend

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

2 cup

water

30 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)3092 kJ

Fat25 g

of which saturates12.6 g

Carbohydrate79.7 g

of which sugars6 g

Protein47.1 g

Sodium1729 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.

Utensils

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek and celery. Grate the courgette. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook leek, courgette and celery, until browned and softened, 6-8 minutes. Season with salt and pepper, then transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

• To the pan with chicken, add Aussie spice blend and return veggies to the pan and cook, tossing, until fragrant, 1 minute. • Add arborio rice, chicken-style stock powder and the water. • Bring to the boil, then transfer risotto mixture to a baking dish. • Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

• Meanwhile, wipe out the frying pan, then return to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.

• When the risotto is done, remove from oven, then stir through the butter and grated Parmesan cheese. • Stir through a splash of water to loosen risotto if needed. Season to taste.