Garlicky Chicken & Courgette Risotto
with Rocket Salad
There are plenty of choices for a good risotto out there, but we’re positive we have the winning combination of ingredients that will top the lot! Spiced chicken is combined with courgette in a tomato-based sauce for a hearty and warming meal which is sure to satisfy your tastebuds.
This recipe is under 650kcal per serving.
We’ve replaced the risoni in this recipe with risotto-style rice due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
1
Courgette
1 packet
Chicken Thigh
1 sachet
Kiwi Spice Blend
1 packet
risotto-style rice
1 sachet
Garlic & Herb Seasoning
1 packet
Tomato Paste
1 packet
baby leaves
1 packet
Rocket leaves
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
1 tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add risotto-style rice (see ingredients) and stir to coat. Add the water, chicken-style stock powder, garlic & herb seasoning, tomato paste and the brown sugar. Stir to combine and cook until fragrant, 1-2 minutes. • Bring to the boil, then remove from heat. Transfer to a baking dish. • Cover the baking dish tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
• While the risotto is cooking, slice courgette into half-moons. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, Kiwi spice blend, a drizzle of olive oil and a pinch of salt and pepper.
• Wipe out and return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and courgette, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove risotto from oven and stir through cooked chicken, courgette and the butter. Stir through a splash of water to loosen risotto if needed. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a medium bowl, combine rocket leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide garlicky chicken and courgette risotto between bowls. • Top with rocket salad. Enjoy!
Little cooks: Help wash and toss the salad veggies!