Rustic Roasted Eggplant, Chicken & Veggie Risotto
with Parmesan Cheese & Chargrilled Capsicum Relish
Eggplant and carrot, roasted to golden perfection, are tossed through a herby chicken risotto. You’ll notice the sharp Parmesan coming through and the chargrilled capsicum relish really elevates this dinner to the next level. Finish it off with toasty almonds for a nutty a flavour.
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Garlic & Herb Seasoning
vegetable stock powder
baby spinach leaves
Chargrilled Capsicum Relish
(Contains sulphites; )
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
(Contains Milk; )
• Preheat oven to 220°C/200°C fan-forced. • Cut eggplant and asparagus into small chunks. Roughly chop onion. Finely chop garlic. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion until tender, 3-5 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add arborio rice, vegetable stock powder and the water. Stir to combine.
• Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
• Meanwhile, place eggplant and asparagus on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Remove risotto from oven, then stir through the chicken, baby spinach leaves, grated Parmesan cheese, chargrilled capsicum relish, roasted veggies and the butter. • Stir through a splash of water to loosen risotto if needed.
• Divide roasted eggplant, chicken and veggie risotto between bowls. • Garnish with chilli flakes (if using) to serve. Enjoy!