Pop on your uggies, pull out your favourite blanket and get super cosy with the ultimate comfort dish. With tender chicken, punchy basil pesto and gooey Cheddar, there's no way you won’t fall in love with this risotto-adjacent dish.
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
chicken-style stock powder
basil pesto(ContainsMilk, Tree Nuts)
baby spinach leaves
shredded Cheddar cheese(ContainsMilk)
Finely chop the brown onion and garlic. Pick the thyme leaves. Cut the chicken breast into 2cm chunks. Thinly slice the leek and courgette. TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the courgette and chicken, tossing occasionally, until the chicken is browned and cooked through, 4-5 minutes. Season with salt and pepper and transfer to a plate. TIP: The chicken is cooked through when it's no longer pink inside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and leek, stirring, until softened, 4 minutes. Add the garlic and thyme and cook until fragrant, 1 minute.
Add the risoni to the pan and stir to combine. Add the water and chicken-style stock powder. Bring to the boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente' and all the liquid has been absorbed, 15-18 minutes. TIP: Add a dash more water if your risoni looks dry. TIP: 'Al dente' risoni is cooked through but still slightly firm in the centre.
When the risoni is done, stir through the shredded Cheddar cheese, basil pesto, chicken (plus any resting juices), courgette and baby spinach leaves until wilted. Remove the pan from the heat and season to taste.
Divide the chicken, pesto and leek risoni between bowls.