Chicken and Roasted Tomato Risotto with Bacon
with Gremolata and Balsamic Dressed Rocket
This Chicken and Roasted Tomato Risotto with Bacon is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
20
Chicken Stock Paste
2
Medium Tomato
1
Echalion Shallot
1
Flat Leaf Parsley
210
Diced Chicken Thigh
175
Risotto Rice
12
Balsamic Glaze
(Contains Sulphites)
½
Lemon
40
Wild Rocket
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
90
British Smoked Bacon Lardons
Not included in your delivery
750
Water for the Risotto
¼
Sugar for the Dressing
1
Olive Oil for the Dressing
30
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the stock (see pantry for amount) into a medium saucepan on high heat. Add the chicken stock paste and stir to combine.
Bring to the boil, then reduce the heat to the lowest setting to keep the stock warm.
Meanwhile, cut each tomato into 8 wedges. Halve, peel and thinly slice the shallot. Finely chop the parsley (stalks and all).
Heat a drizzle of oil in a large saucepan pan on medium-high heat.
Once hot, add the chicken and bacon lardons. Fry until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. Cook lardons thoroughly.
Add the shallot and cook until softened, 3-4 mins more.
Add the risotto rice to the chicken and bacon. Stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock.
Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.
While the risotto cooks, pop the tomato onto a lined baking tray.
Drizzle with oil and the balsamic glaze, then season with salt and pepper.
When the oven is hot, roast on the middle shelf for 15-20 mins, then remove and set aside.
Meanwhile, zest and halve the lemon (see ingredients for amount).
Pop the lemon zest into a small bowl and mix in the parsley - this is your gremolata. Set aside.
Squeeze the lemon juice into a large bowl with the olive oil and sugar for the dressing (see pantry for both amounts). Mix together, then set aside.
When your risotto is cooked, remove from the heat and mix in the hard Italian style cheese and butter (see pantry for amount). Season to taste with salt and pepper if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Add the rocket to the bowl of dressing and toss to coat.
Share the risotto between your bowls and top with the roasted tomatoes and gremolata.
Serve with the rocket alongside and any remaining lemon cut into wedges for squeezing over.
Enjoy!
