One-Pot Italian Chicken & Risoni Stew
with Parmesan
If you’re tossing up between having rice or pasta for dinner, may we offer you the perfect solution - risoni! Stir this risoni through chicken and veggies in a saucy stew and it’s a guarantee everyone at the table will have smiles on their faces.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Soffritto Mix
320 g
Chicken Thigh
1 tin
Tinned Cherry Tomatoes
1 sachet
Classic Roast Seasoning
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
2
Garlic
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy)
1 packet
Rosemary
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Cut chicken thigh into 2cm chunks. • In a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.
• Reduce heat to medium-high, then add soffritto mix and cook until tender, 4-5 minutes. • Add garlic paste and Aussie spice blend and cook until fragrant, 1 minute. • Add tinned cherry tomatoes and lightly crush with a spoon. Add beef-style stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people), then bring to the boil.
• Add risoni and cook, simmering until 'al dente', 7-10 minutes. • Remove from heat, then stir through the brown sugar and butter. Season to taste. TIP: Add a splash of water if the stew looks dry.
• Divide one-pot Italian chicken and risoni stew between bowls. • Sprinkle with grated Parmesan cheese and tear over parsley leaves to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese on top.
