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Oven-Baked Chicken Breast Pesto Risotto
Oven-Baked Chicken Breast Pesto Risotto

Oven-Baked Chicken Breast Pesto Risotto

with Roasted Tomatoes and Cheese

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

Allergens:
Celery
•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

125 grams

Baby Plum Tomatoes

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove**

175 grams

Risotto Rice

20 grams

Vegetable Stock Paste

(Contains: Celery)

1 sachet(s)

Dried Basil

50 grams

Greek Style Salad Cheese

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

50 grams

Fresh Pesto

(Contains: Milk)

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

260 grams

Diced British Chicken Breast

Not included in your delivery

30 grams

Butter

500 milliliter(s)

Boiled Water for the Risotto

Nutritional information

Energy (kJ)3731 kJ
Energy (kcal)892 kcal
Fat37.7 g
of which saturates18.1 g
Carbohydrate82.9 g
of which sugars10 g
Protein50.5 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Measuring Jug
•Baking Tray
•Aluminum Foil
•Kettle
•Large Oven-Proof Pan
•Lid

Instructions

Roast the Tomatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop the tomatoes onto a piece of foil with half the butter (see pantry for amount), then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray.

When the oven is hot, roast the tomato parcel on the bottom shelf until softened, 20-25 mins. 

Meanwhile, boil a full kettle, then pour the boiled water for the risotto (see pantry for amount) into a measuring jug.

Start your Risotto
2

Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large 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 shallot and cook until softened, 3-4 mins. Add the garlic and cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.

Ready, Steady, Bake
3

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

Pour in the boiled water from your measuring jug with the veg stock paste and dried basil, stirring well to combine. Bring back up to the boil, then pop a lid onto the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Prep the Cheese
4

While the risotto cooks, crumble the Greek style salad cheese.

 

Hey Pesto
5

When the risotto is cooked, remove it from the oven and mix in the hard Italian style cheese, pesto and the remaining butter.

Season to taste with salt and pepper if needed. Add a splash of water if it's a little too thick.

Serve
6

Share the pesto chicken risotto between your bowls and top with the roasted baby plum tomatoes (discard the juices from the parcel).

Scatter over the Greek style salad cheese and drizzle over the balsamic glaze to finish.

Enjoy!

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