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Chicken & Cherry Tomato Risoni Risotto

Chicken & Cherry Tomato Risoni Risotto

with Basil & Parmesan

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If the sound of making a risotto from scratch sounds a little too daunting, we might have a glorious solution for you – using risoni instead of arborio rice! With chunks of tender chicken, sweet balsamic roasted tomatoes and leafy baby spinach, it comes together in one pan (without all the stirring) for a comforting bowl of goodness that feels like no work at all.

Allergens:GlutenMilk

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 tin

tinned cherry tomatoes

3 clove

garlic

1 unit

brown onion

1 packet

chicken thigh

½ unit

lemon

1 packet

risoni

(ContainsGluten)

1 sachet

vegetable stock powder

1 bunch

basil

1 block

Parmesan cheese

(ContainsMilk)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

2.5 cup

water

¼ tsp

salt

20 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3500 kJ
Fat26.3 g
of which saturates13.6 g
Carbohydrate93.6 g
of which sugars12.1 g
Dietary Fibre0 g
Protein52.7 g
Cholesterol0 mg
Sodium903 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Bring a kettle of water to the boil. Finely chop the garlic (or use a garlic press). Thinly slice the brown onion. Cut the chicken thigh into 2cm chunks. Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Drain the tinned cherry tomatoes.

TIP: Reserve the liquid from the cherry tomatoes to use in other meals, like a bolognese sauce!

2

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and chicken and cook until the chicken is golden, 4-5 minutes. Add the garlic, lemon zest and risoni and cook, stirring, until fragrant, 1 minute. Carefully add the boiling water (2 1/2 cups for 2 people / 5 cups for 4 people), vegetable stock and the salt and cook, stirring, for 2 minutes.

3

Bring the risotto to the boil, then reduce to a simmer and cook until the risoni is tender, 15 minutes.

4

While the risoni is cooking, pick and thinly slice the basil leaves. Finely grate the Parmesan cheese.

5

Stir the butter and grated Parmesan cheese through the risotto until almost melted. Add the baby spinach leaves and cherry tomatoes and stir to combine. Stir through a small squeeze of lemon juice. Season to taste with a good pinch of salt and pepper.

TIP: Seasoning is key in this dish, so taste and add more lemon juice, salt or pepper if you think it needs it!

6

Divide the chicken and cherry tomato risoni risotto between bowls. Garnish with the basil. Serve with any remaining lemon wedges.