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Oven-Baked Chicken, Bacon and Pea Risotto
Oven-Baked Chicken, Bacon and Pea Risotto

Oven-Baked Chicken, Bacon and Pea Risotto

with Spinach and Pesto

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This Oven-Baked Chicken, Bacon and Pea Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Family Friendly
•High Protein
Allergens:
Milk
•Egg
•Sulphites

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.

Total40 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

90 grams

British Smoked Bacon Lardons

2 unit(s)

Garlic Clove**

175 grams

Risotto Rice

15 grams

Chicken Stock Paste

120 grams

Peas

40 grams

Baby Spinach

32 grams

Pesto

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

240 grams

Diced British Chicken Breast

Not included in your delivery

600 milliliter(s)

Boiled Water for the Risotto

20 grams

Butter

Nutritional information

Energy (kJ)3513 kJ
Energy (kcal)840 kcal
Fat30.3 g
of which saturates12.3 g
Carbohydrate83.4 g
of which sugars7.8 g
Dietary Fibre5.2 g
Protein55.1 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Oven-Proof Pan
•Kettle
•Garlic Press
•Lid

Instructions

Fry the Chicken and Bacon
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the diced chicken and bacon lardons. Fry, stirring occasionally, until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Garlic Time
2

Meanwhile, peel and grate the garlic (or use a garlic press).

Once the bacon has cooked, add the garlic to the pan and cook for 30 secs.

Bake your Risotto
3

Add the risotto rice to the bacon. Stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the chicken stock paste and boiled water for the risotto (see pantry for amount). Season with salt and pepper.

Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken. TIP: For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.

Add the Veg
4

When the risotto is cooked, remove it from the oven, then stir in the peas and spinach until piping hot and wilted, 1-2 mins.

Hey Pesto
5

Mix the pesto, hard Italian style cheese and butter (see pantry for amount) into the risotto until melted and well combined.

Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.

Serve Up
6

Share the chicken, bacon and pea risotto between your bowls.

Drizzle over the balsamic glaze to finish.

Enjoy! 

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