Chicken, Bacon & Mushroom Baked Risotto

Name: Chicken, Bacon & Mushroom Baked Risotto with Cucumber Salad & Parmesan Cheese
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet portabello mushrooms; 1 packet diced bacon; 1 sachet lemon pepper spice blend; 2 cup water; 30 g butter; 1 bag Mixed Salad Leaves; 1 drizzle vinegar (balsamic or white wine); 1 packet chicken breast; 1 packet arborio rice; 1 cucumber; 1 sachet Nan's Special Seasoning; 1 packet Grated Parmesan Cheese

with Cucumber Salad & Parmesan Cheese

4.5(107)

Get up to $175 off

Calories

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Protein

56g protein

Total

50 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Milk

For a rich, creamy and delicious risotto without standing over the stove stirring, use your oven! This baked version features mushrooms, bacon 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! *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*

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

Ingredients

Serving amount

1 packet

portabello mushrooms

1 packet

diced bacon

1 sachet

lemon pepper spice blend

1 bag

Mixed Salad Leaves

1 packet

chicken breast

1 packet

arborio rice

cucumber

1 sachet

Nan's Special Seasoning

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

2 cup

water

30 g

butter

(Contains: Milk; )

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)3574 kJ

Fat35.1 g

of which saturates17.2 g

Carbohydrate76.3 g

of which sugars2.8 g

Protein56 g

Sodium1430 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

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Preheat the oven to 220°C/200°C fan-forced. • Thinly slice portabello mushrooms. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook mushrooms and diced bacon, breaking up bacon with a spoon, until browned, 4-5 minutes. 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, return mushrooms and bacon, then add lemon pepper spice blend and Nan's special seasoning, tossing until fragrant, 1 minute. • Add arborio 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.

• Meanwhile, thinly slice cucumber. • In a large bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. • Just before serving, add mixed salad leaves and cucumber, then toss to combine.

Little cooks: Take the lead by tossing the salad!

• Remove risotto 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.