Smokey Bacon, Chicken & Baked Brie Risoni
with Sautéed Veggies & Baby Spinach0.0(3)
Calories
:
956 kcalProtein
:
60.8g proteinTotal
:
45 minutesDifficulty
:
EasyAllergens:
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
Once popped into the oven, the risoni soaks up all the flavours from the bacon and veggies sautéed to smokey perfection in our tomato and herb seasoning. But the icing on the cake, or in this case the risoni, is the creamy baked Brie on top!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Celery
1
Carrot
2
Garlic
100 g
Diced Bacon
1 sachet
Tomato & Herb Seasoning
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy)
1 packet
Passata
1 packet
Baby Leaves
1 packet
Single Cream Brie
(Contains: Milk; )
320 g
Chicken Thigh
Not included in your delivery
1 drizzle
olive oil
¾ cup
water
Nutrition Values
Energy (kJ)4000 kJ
Calories956 kcal
Fat52.3 g
of which saturates23.8 g
Carbohydrate65.9 g
of which sugars9.6 g
Dietary Fibre7.4 g
Protein60.8 g
Sodium1630 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.
Utensils
•Large Non-Stick Pan
•Baking Dish
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
- Finely chop celery, carrot and garlic.
- Cut chicken thigh into 2cm chunks.
2
- In a large frying pan, 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 and add an extra drizzle of olive oil to the pan. Cook carrot, celery and bacon, until starting to brown, 4-6 minutes.
- Reduce heat to medium, add garlic, tomato & herb seasoning and cook until fragrant, 1 minute.
- Add risoni and stir to coat.
- Stir in passata and the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people).
3
- Transfer risoni to a baking dish. Cover tightly with foil.
- Bake until liquid is absorbed and risoni is ‘al dente’, 20-25 minutes.
TIP: ‘Al dente’ risoni is cooked through but still slightly firm in the centre.
TIP: If needed, add a splash of water to loosen the risoni.
4
- When risoni has 10 minutes remaining, to a second baking dish, add brie, drizzle with olive oil and season with a pinch of salt and pepper. Bake until softened.
5
- Remove risoni from oven and stir through baby spinach leaves until wilted. Season.
TIP: Stir through a splash of water to loosen risoni if needed.
6
- Divide bacon and chicken risoni between bowls and top with baked brie. Enjoy!
