Double Garlicky Chicken & Courgette Risotto

Name: Double Garlicky Chicken & Courgette Risotto with Rocket Salad
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 640 g Chicken Thigh; 1 packet baby leaves; 1 packet Tomato Paste; 1 packet Rocket leaves; 1 Courgette; 1 sachet Kiwi Spice Blend; 1 packet Risoni; 1 drizzle olive oil; 1 drizzle white wine vinegar; 30 g butter; 1 tsp brown sugar

with Rocket Salad

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There are plenty of choices for a good risotto out there, but we’re positive we have the winning combination of ingredients that will top the lot! Spiced chicken is combined with courgette in a tomato-based sauce for a hearty and warming meal which is sure to satisfy your tastebuds.

We’ve replaced the risoni in this recipe with risotto-style rice due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Mediterranean

•Easy

Allergens:

Gluten

•Wheat

•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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

640 g

Chicken Thigh

1 packet

baby leaves

1 packet

Tomato Paste

1 packet

Rocket leaves

Courgette

1 sachet

Kiwi Spice Blend

1 packet

Risoni

(Contains: Gluten, Wheat; May be present: Eggs, Soy. )

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

30 g

butter

(Contains: Milk; )

1 tsp

brown sugar

Nutrition Values

Calories748 kcal

Energy (kJ)3130 kJ

Fat27.7 g

of which saturates8.6 g

Carbohydrate67.5 g

of which sugars9 g

Dietary Fibre5.8 g

Protein70.6 g

Sodium1070 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 Pan

Cooking Steps

• Boil the kettle. • Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Cook risotto-style rice, uncovered, over high heat, until 'al dente', 7-8 minutes. • Drain and return to saucepan. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people).

• Meanwhile, slice courgette into half-moons. Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, kiwi spice blend, a drizzle of olive oil and a pinch of salt and pepper.

• In a large frying, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and courgette, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Add garlic & herb seasoning, tomato paste and the butter, and cook until fragrant, 1-2 minutes. • Add risotto, baby leaves, the brown sugar and the pasta water. Stir to combine and season with a pinch of pepper.

• In a medium bowl, combine rocket leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Serve garlicky chicken and courgette risotto for adults portion. • Stir baby leaves through remaining child's portion and serve. • Serve adults portion with rocket salad. Enjoy!

Little cooks: Help wash and toss the salad veggies!