Skip to main content
Chicken, Prawn & Mushroom Baked Risotto
Chicken, Prawn & Mushroom Baked Risotto

Chicken, Prawn & Mushroom Baked Risotto

with Balsamic Rocket Salad

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
Crustaceans

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

320 g

Chicken Thigh

1 packet

Button Mushrooms

1 packet

Calrose Rice

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Baby Leaves

1 sachet

Herb & Mushroom Seasoning

200 g

Peeled Prawns

(Contains: Crustaceans; )

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk; )

2.25 cup

water

1 drizzle

balsamic vinegar

Nutrition Values

Calories893 kcal
Energy (kJ)3730 kJ
Fat38.3 g
of which saturates18.3 g
Carbohydrate80.6 g
of which sugars4.9 g
Dietary Fibre2.5 g
Protein56 g
Sodium2450 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

Cooking Steps

Get prepped
1

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

Cook the chicken
2

• 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 frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.

Start the risotto
3

• 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.

Bake the risotto
4

• Add arborio rice, 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.

Make the salad
5

• Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a medium bowl, then season. Add rocket leaves and toss to combine. • 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.

Serve up
6

• Divide chicken, prawns and mushroom baked risotto between bowls. • Sprinkle remaining Parmesan over the risotto. • Serve with balsamic rocket salad. Enjoy!