Easy Pesto Chicken & Leek Risotto
with Garlic Pangrattato & Baby Leaves
- Gluten(Wheat)
- Milk
- Almond
- Cashew
- Pine Nut
- Walnut
A chicken risotto, that sounds like the magic words to conjure one enchanted dinner, fresh and steaming from the oven. Be amazed by the garlicky pangrattato on top of the chicken along with pops of leek and herbs scattered throughout. Your tastebuds will be in awe.
Ingredients
1
leek
2 clove
garlic
1 sachet
Garlic & Herb Seasoning
1 packet
risotto-style rice
1 sachet
Chicken-Style Stock Powder
½ packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
chicken breast
1 packet
Baby Leaves
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
Not included in your delivery
olive oil
2 cup
water
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek, stirring, until golden, 3-4 minutes. • Add garlic & herb seasoning and risotto-style rice, stirring, until fragrant, 1-2 minutes. • Add chicken-style stock powder and the water. Bring to the boil, then remove from heat. • Transfer risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Toast panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl and season to taste.
• When the risotto has 10 minutes remaining, cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Season with salt and pepper.
TIP: Chicken is cooked through when it's no longer pink inside.
• Remove risotto from oven, then stir through baby leaves, basil pesto, chicken and the butter. • Stir through a splash of water to loosen the risotto if needed. Season to taste.
• Divide chicken and leek risotto between bowls. • Top with garlic pangrattato to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the pangrattato.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's delicious flavour, though some found the pesto overpowering; consider adjusting pesto to taste.
- Ease of prep: Customers praised the quick and easy preparation, with pre-sliced leeks adding convenience.
- Suggestions: Consider adding Parmesan cheese for extra flavour; some preferred cooking risotto on the stove top for better texture.
- Next-day meals: The risotto reheats well, with some reporting it tasted even better the next day.
- Variations: Several customers enjoyed adding mushrooms or serving with garlic bread for a flavour boost.
