Smokey Bacon, Chicken & Baked Brie Risoni

Name: Smokey Bacon, Chicken & Baked Brie Risoni with Sautéed Veggies & Baby Spinach
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Celery; 1 Carrot; 2 Garlic; 100 g Diced Bacon; 1 sachet Tomato & Herb Seasoning; 1 packet Risoni; 1 packet Passata; 1 packet Baby Leaves; 1 packet Single Cream Brie; 320 g Chicken Thigh; 1 drizzle olive oil; ¾ cup water

with Sautéed Veggies & Baby Spinach

Get up to $175 off

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!

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

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

Total45 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Celery

Carrot

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

Cholesterol0 mg

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

PDF

Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
Finely chop celery, carrot and garlic.
Cut chicken thigh into 2cm chunks.

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).

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.

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.