Pre-Marinated Chicken & Tomato Risotto Bake
with Leek & Parmesan Cheese
- 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, and we’ve baked the whole thing in the oven for that magic touch.
Ingredients
1 packet
Leek
1
Tomato
320 g
Herby Marinated Chicken Thigh
1 packet
Baby Spinach Leaves
1 packet
Calrose Rice
1 sachet
Classic Roast Seasoning
1 packet
Grated Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
2.25 cup
water
30 g
butter
(Contains: Milk)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Roughly chop tomato.
• Cut herby marinated chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook sliced leek, stirring, until softened, 4-5 minutes.
• Season to taste with salt and pepper, then transfer to a bowl.
• Return the 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.
TIP: Chicken is cooked through when it’s no longer
pink inside.
• To the pan with chicken, add tomato and classic roast seasoning, then return leek to the pan and cook, stirring until fragrant, 1 minute.
• Add risotto-style rice 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.
TIP: ‘Al dente’ rice is cooked through but still slightly
firm in the centre.
• When the risotto is done, remove from oven, then stir through baby spinach leaves, the butter and grated Parmesan cheese.
• Add a splash of water (if needed) to loosen risotto. Season to taste.
• Divide chicken and tomato risotto bake between bowls to serve. Enjoy!
