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

Oven-Baked Pesto and Chicken Breast Risotto

with Roasted Tomatoes and Cheese

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

Allergens:
Celery
•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.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

125

Baby Plum Tomatoes

1

Echalion Shallot

2

Garlic Clove

175

Risotto Rice

20

Vegetable Stock Paste

(Contains Celery)

50

Greek Style Salad Cheese

(Contains Milk)

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

32

Fresh Pesto

(Contains Milk)

260

Diced British Chicken Breast

Not included in your delivery

30

Butter

500

Boiled Water for the Risotto

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Nutritional information

Energy (kcal)825 kcal
Energy (kJ)3451 kJ
Fat33.3 g
of which saturates17.2 g
Carbohydrate75.5 g
of which sugars4.2 g
Protein50.3 g
Salt3.83 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
•Oven dish
•Garlic Press
•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 on the bottom shelf until softened, 20-25 mins.

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.

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 and the veg stock paste, 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. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Prep the Cheese
4

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 risotto between your bowls and top with the roasted baby plum tomatoes, spooning over the juices from the parcel.

Scatter over the Greek style salad cheese to finish.

Enjoy!