Easy Baked Chicken & Leek Risotto

Name: Easy Baked Chicken & Leek Risotto with Grated Parmesan Cheese
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 3 clove garlic; 1 packet button mushrooms; 1 packet Diced Chicken; 1 packet arborio rice; 2 cup water; 1 sachet Chicken-Style Stock Powder; 40 g butter; 1 bag baby spinach leaves; 1 leek; 1 sachet Nan's Special Seasoning; 1 packet Grated Parmesan Cheese

with Grated Parmesan Cheese

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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.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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

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

/ per serving

Energy (kJ)3330 kJ

Fat24.1 g

of which saturates14.4 g

Carbohydrate88.9 g

of which sugars5.4 g

Protein50.5 g

Sodium2045 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 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.