Easy Baked Chicken & Leek Risotto
with Grated Parmesan Cheese- Milk
Pop on your uggies, pull out your favourite blanket and get super cosy with the ultimate comfort dish. With tender chicken, meaty mushrooms and sharp Parmesan, there's no way you won’t fall in love with this easy risotto dish.
Ingredients
3 clove
garlic
1 packet
button mushrooms
1 packet
Diced Chicken
1 packet
arborio rice
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1
leek
1 sachet
Nan's Special Seasoning
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
2 cup
water
40 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. Thinly slice leek and button mushrooms. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook diced chicken and Nan’s special seasoning, tossing occasionally, until just browned, 3-4 minutes. • Transfer chicken to a baking dish.
• Return frying pan to a medium-high heat with a drizzle of olive oil. • Cook leek and mushrooms, stirring, until tender, 4-6 minutes. • Add garlic and cook until fragrant, 1 minute. • Add arborio rice, the water and chicken-style stock powder. Stir to combine and bring to the boil.
• Transfer risotto mixture to baking dish of chicken. • Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • When risotto is done, remove from oven and stir through a splash of water, if needed. Stir through the butter, baby spinach leaves and 1/2 the grated Parmesan cheese. Season to taste.
TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre.
• Divide baked chicken and leek risotto between bowls. • Garnish with remaining Parmesan cheese to serve.
