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Oven-Baked Margherita Inspired Chicken Breast Risotto
Oven-Baked Margherita Inspired Chicken Breast Risotto

Oven-Baked Margherita Inspired Chicken Breast Risotto

with Roasted Baby Plum Tomatoes and Pesto Drizzle

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

Allergens:
Celery
•Schwefeldioxide und Sulfite
•Milk
•Egg

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.

Total45 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

20 grams

Vegetable Stock Paste

(Contains: Celery)

1 sachet(s)

Mixed Herbs

1 unit(s)

Garlic Clove**

175 grams

Risotto Rice

15 milliliter(s)

Cider Vinegar

(Contains: Schwefeldioxide und Sulfite)

125 grams

Baby Plum Tomatoes

1 ball(s)

Mozzarella

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

40 grams

Baby Spinach

25 grams

Sun-Dried Tomato Paste

32 grams

Fresh Pesto

(Contains: Milk)

260 grams

Diced British Chicken Breast

Not included in your delivery

500 milliliter(s)

Boiled Water for the Risotto

1 tbsp

Honey

20 grams

Butter

Nutritional information

Energy (kJ)3681 kJ
Energy (kcal)880 kcal
Fat33.7 g
of which saturates16.8 g
Carbohydrate83.1 g
of which sugars10.5 g
Dietary Fibre2.4 g
Protein55.7 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

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

Instructions

Prep the Garlic
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).

Boil your kettle, then pour the boiled water for the risotto (see pantry for amount) into a measuring jug.

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.

Risotto Time
2

Add the diced chicken garlic to the pan and fry for 1 min. Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the cider vinegar, and stir until evaporated, 1 min.

Stir in the veg stock and bring back to the boil, then pop a lid on 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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Roast your Tomatoes
3

Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Drizzle over the honey (see pantry for amount).

Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray and roast on the bottom shelf until softened, 15-20 mins.

Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

Bring on the Spinach
4

When the risotto is cooked, remove it from the oven and mix in the butter (see pantry for amount), hard Italian style cheese, spinach and sun-dried tomato paste.

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

Change your oven setting to grill and set to the highest temperature.

Get Grilling
5

Arrange the mozzarella on top of your risotto.

Grill until golden and bubbling, 5-8 mins.

Finish and Serve
6

Share your risotto between your bowls, then top with your roasted baby plum tomatoes (discard the juices) and drizzle over the pesto to finish.

Enjoy!

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