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

Oven-Baked Pesto Chicken Breast Risotto

with Roasted Tomatoes and Cheese

Prepped in 10
Family Friendly

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 time10 minutes


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)

32 grams

Fresh Pesto

(Contains Milk)

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

240 grams

Diced British Chicken Breast

Not included in your delivery

30 grams


600 milliliter(s)

Boiled Water for the Risotto


Nutritional information

Energy (kJ)3535 kJ
Energy (kcal)845 kcal
Fat33.3 g
of which saturates17.2 g
Carbohydrate82.1 g
of which sugars9.8 g
Protein50.5 g
Salt3.84 g
Always refer to the product label for the most accurate ingredient and allergen information.


Measuring Jug
Aluminum Foil
Chopping Board
Large Oven-Proof Pan
heat resisting bowl



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

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. 


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 chicken and shallot and cook until softened, 3-4 mins. Add the garlic and cook for 1 min more. IMPORTANT: Wash hands and utensils after handling raw meat.


Add the risotto rice to the pan. 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), veg stock paste and dried basil.

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, 25-30 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.


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



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. TIP: Add a splash of water to loosen the risotto if needed.


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.



Step 2 MOD: If you’re adding chicken, add it to the pan with the shallot. Fry for the same amount of time, the chicken will cook through in the risotto. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.