Easy Caramelised Veggie Risotto Bake & Chicken

Name: Easy Caramelised Veggie Risotto Bake & Chicken with Brussels Sprouts & Parmesan Cheese
Total time: 50 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Herb & Mushroom Seasoning; 1 sachet Vegetable Stock Powder; 1 packet Roasted almonds; 1 packet Calrose Rice; 1 packet Grated Parmesan Cheese; 1 tin Tinned Cherry Tomatoes; 1 packet Brussels Sprouts; 2 Red Onion; 1 packet Parsley; 320 g Chicken Breast; 20 g butter; 1 drizzle olive oil; 1 tsp brown sugar; 2 cup boiling water

with Brussels Sprouts & Parmesan Cheese

Recipe Development TeamUpdated on June 19, 2026

Get tasty recipes from just $6 per serving

Calories

983 kcal

Protein

62.6g protein

Total

50 minutes

Difficulty

Easy

Easy Clean Up

Allergens:

Almond
Milk

Satisfy your tastebuds with an expertly cooked and flavoured risotto (in case it wasn’t clear, you’re the expert!). Hearty and homey, this warming bowl incorporates caramelised cherry tomatoes and roasted Brussels sprouts to create a risotto that has everyone humming from bliss.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Herb & Mushroom Seasoning

1 sachet

Vegetable Stock Powder

1 packet

Roasted almonds

(Contains: Almond)

1 packet

Calrose Rice

1 packet

Grated Parmesan Cheese

(Contains: Milk)

1 tin

Tinned Cherry Tomatoes

1 packet

Brussels Sprouts

Red Onion

1 packet

Parsley

320 g

Chicken Breast

Not included in your delivery

20 g

butter

(Contains: Milk)

1 drizzle

olive oil

1 tsp

brown sugar

2 cup

boiling water

Nutrition

Energy (kJ)4110 kJ

Calories983 kcal

Fat30.2 g

of which saturates12.6 g

Carbohydrate110 g

of which sugars28.2 g

Dietary Fibre9.7 g

Protein62.6 g

Sodium1690 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.

You will need

•Baking Dish

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Quarter the Brussels sprouts. • Slice red onion into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season chicken breast on both sides. Drain tinned cherry tomatoes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken and cook until browned, 2 minutes each side. • Place chicken, Brussels sprouts, cherry tomatoes and in a baking dish. Add the brown sugar, then drizzle with olive oil and season with salt and pepper. • Toss to coat, then roast until caramelised, 15-20 minutes. TIP: Reserve and refrigerate the passata from the cherry tomatoes to use in another meal! TIP: Chicken is cooked through when it is no longer pink in the middle.

• Meanwhile, boil the kettle. • When the chicken and veggies have finished roasting, add risotto-style rice, herb & mushroom seasoning, vegetable stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people) to the baking dish. • Stir to combine, then cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

Remove risotto from oven, then add the butter and half the grated Parmesan cheese. Stir well to combine. TIP: Add a splash of water if the risotto looks dry.

• Roughly chop roasted almonds. • Divide Mediterranean chicken, tomato and Brussels sprouts risotto between bowls. • Garnish with remaining Parmesan cheese and roasted almonds. Tear over parsley. Enjoy!