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

Oven-Baked Margherita Inspired Chicken Risotto

with Roasted Baby Plum Tomatoes and Pesto Drizzle

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


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.

Preparation Time45 minutes
Cooking time30 minutes


serving amount

1 unit(s)

Garlic Clove

20 grams

Vegetable Stock Paste

(Contains Celery)

175 grams

Risotto Rice

1 sachet(s)

Mixed Herbs

125 grams

Baby Plum Tomatoes

1 ball(s)


(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)

1 pack(s)

Diced British Chicken Breast

Not included in your delivery

600 milliliter(s)

Boiled Water for the Risotto

1 tbsp


20 grams



Nutritional information

Energy (kJ)3676 kJ
Energy (kcal)879 kcal
Fat33.7 g
of which saturates16.8 g
Carbohydrate83.1 g
of which sugars10.5 g
Protein55.7 g
Salt3.93 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Oven-Proof Pan
Garlic Press
Baking Tray
Aluminum Foil


Get Started

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

Boil a full kettle. Peel and grate the garlic (or use a garlic press).

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

Add the diced chicken and 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.

Stir in the boiled water for the risotto (see pantry for amount), mixed herbs, and veg stock paste. Bring back up 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, 25-30 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

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 the tomato parcel 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

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

Arrange the mozzarella on top of your risotto.

Grill until golden and bubbling, 5-8 mins.

Finish and Serve

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