Double Chicken & Mushroom Baked Risotto

Name: Double Chicken & Mushroom Baked Risotto with Balsamic Rocket Salad
Total time: 55 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 2 clove garlic; 40 g butter; 2.25 cup water; 1 drizzle balsamic vinegar; 1 sachet Chicken-Style Stock Powder; 1 packet portabello mushrooms; ½ sachet Mushroom Powder; 2 packet chicken thigh; 1 packet arborio rice; 1 sachet Garlic & Herb Seasoning; 1 bag Rocket leaves; 1 packet Grated Parmesan Cheese

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!

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

Total55 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 sachet

Chicken-Style Stock Powder

1 packet

portabello mushrooms

½ sachet

Mushroom Powder

2 packet

chicken thigh

1 packet

arborio rice

1 sachet

Garlic & Herb Seasoning

1 bag

Rocket leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk; )

2.25 cup

water

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)4232 kJ

Fat50.9 g

of which saturates21.8 g

Carbohydrate78.8 g

of which sugars3.3 g

Protein72.4 g

Sodium1790 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 oven to 220°C/200°C fan-forced. • Finely chop garlic. Thinly slice portabello 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 in batches, 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, 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 large baking dish. • Cover tightly with foil and bake risotto until liquid has absorbed and rice is 'al dente', 24-28 minutes.

• 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.