Italian Chicken & Lemon Risotto
with Garlic Pangrattato & Pear Salad
Enjoy all the flavours of a rich and creamy risotto, without standing over the stove for too long! With tender chicken, spinach and zesty lemon, this mouth-watering meal will be happily devoured by all.
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
3 clove
garlic
1 bag
baby spinach leaves
1 packet
chicken breast
1 sachet
Italian herbs
1 packet
arborio rice
1 sachet
chicken-style stock powder
½
lemon
½
pear
½ packet
panko breadcrumbs
(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)1 bag
rocket leaves
1 packet
sour cream
(ContainsMilk)Not included in your delivery
Olive Oil
2 cup
water
¼ tsp
salt
½ tsp
white wine vinegar
20 g
butter
(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Roughly chop the baby spinach leaves. Cut the chicken breast into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken, tossing, until golden, 4-5 minutes. Add the Italian herbs and 1/2 the garlic and cook until fragrant, 1 minute. Add the arborio rice and stir to combine. Add the water, the salt and chicken-style stock powder. Bring to the boil and cook, stirring, until combined, 2 minutes.
Transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.
While the risotto is baking, zest the lemon to get a pinch, then slice into wedges. Thinly slice the pear (see ingredients). Wipe out the frying pan and return to a medium-high heat with a good drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring, until golden, 3-4 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes. Season to taste and set aside.
In a medium bowl, combine the white wine vinegar and a drizzle of olive oil, then season with salt and pepper. Add the pear and rocket leaves and toss to coat. Set aside. When the risotto is done, remove the baking dish from the oven, then add the butter, baby spinach, a generous squeeze of lemon juice and the lemon zest. Stir through the sour cream and season to taste. TIP: Add more or less lemon juice to taste.
Divide the Italian chicken and lemon risotto between plates and top with the garlic pangrattato. Serve with the pear salad and any remaining lemon wedges.