Chicken & Mushroom Baked Risotto

Name: Chicken & Mushroom Baked Risotto with Balsamic Rocket Salad
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 2 Garlic; 320 g Chicken Thigh; 1 packet Button Mushrooms; 1 packet Calrose Rice; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 1 sachet Herb & Mushroom Seasoning; 1 packet Rocket leaves; 1 drizzle olive oil; 40 g butter; 2.25 cup water; 1 drizzle balsamic vinegar

with Balsamic Rocket Salad

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For a rich, creamy and delicious risotto without standing over the stove stirring, use your oven! This baked version features mushrooms and chicken for lots of flavour, and has a fresh and easy salad on the side to lighten up the whole meal. Dinner will never be the same again!

We’ve replaced the portabello mushrooms in this recipe with button mushrooms due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!

Allergens:

Milk

The quantities provided above are averages only.

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

Total45 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Garlic

320 g

Chicken Thigh

1 packet

Button Mushrooms

1 packet

Calrose Rice

1 packet

Grated Parmesan Cheese

1 sachet

Chicken-Style Stock Powder

1 sachet

Herb & Mushroom Seasoning

1 packet

Rocket leaves

Not included in your delivery

1 drizzle

olive oil

40 g

butter

2.25 cup

water

1 drizzle

balsamic vinegar

Nutrition Values

Calories812 kcal

Energy (kJ)3400 kJ

Fat37.9 g

of which saturates18.2 g

Carbohydrate80 g

of which sugars3.8 g

Dietary Fibre2 g

Protein42.3 g

Sodium1800 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.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced.
• Finely chop garlic. Thinly slice button mushrooms.

• Cut chicken thigh 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, 3-4 minutes.
• Season with salt and pepper, then transfer to a plate (the chicken will finish cooking in step 4).

• Return the frying pan to high heat, then add half the butter and a drizzle of olive oil. When oil is hot, cook mushrooms until browned, 5 minutes.
• Add garlic and garlic & herb seasoning and cook until softened and fragrant, 1-2 minutes.

• Add arborio rice and stir to coat. Add the water, chicken-style stock powder and mushroom powder (see ingredients) to the pan with mushrooms. Return chicken to the pan (along with any resting juices).
• Bring to the boil, then transfer the risotto to a baking dish.
• Cover tightly with foil and bake risotto until liquid has absorbed and rice is 'al dente', 24-28 minutes.

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

• Divide chicken and mushroom baked risotto between bowls.
• Sprinkle remaining Parmesan over the risotto.
• Top with rocket. Enjoy!