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Roasted Asparagus, Chicken and Balsamic Tomato Risotto
Roasted Asparagus, Chicken and Balsamic Tomato Risotto

Roasted Asparagus, Chicken and Balsamic Tomato Risotto

with Italian Style Cheese

Recipe Development Team
Recipe Development TeamPublished on February 28, 2024

This Roasted Asparagus, Chicken and Baby Plum Tomato Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Celery
Sulphites
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 20 minutes
DifficultyEasy

Ingredients

serving amount

15 grams

Vegetable Stock Paste

(Contains: Celery)

1 sachet(s)

Mixed Herbs

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove**

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

175 grams

Risotto Rice

100 grams

Asparagus

1 unit(s)

Lemon

50 grams

Sun-Dried Tomato Paste

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

240 grams

Diced British Chicken Breast

Not included in your delivery

800 milliliter(s)

Boiled Water for the Stock

20 grams

Butter

Nutritional information

Energy (kJ)3144 kJ
Energy (kcal)752 kcal
Fat20.8 g
of which saturates10.2 g
Carbohydrate91 g
of which sugars13.2 g
Dietary Fibre5.4 g
Protein49.4 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Measuring Jug
Garlic Press
Kettle
Aluminum Foil
Large Saucepan
Baking Tray

Cooking Instructions and Tips

Make the Stock
1

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

Pour the boiled water for the stock (see pantry for amount) into a large measuring jug. Stir in the veg stock paste and mixed herbs - this is your stock.

Meanwhile, halve, peel and chop the shallot into small pieces.

Peel and grate the garlic (or use a garlic press). Halve the tomatoes

Prep the Chicken and Veg
2

Heat a drizzle of oil in a large, wide-bottomed pan on medium heat. Once hot, add the diced chicken, shallot and cook until softened, 3-4 mins. Stir in the garlic and cook for 30 secs more.

While the shallot fries, pop the tomatoes onto a piece of foil. Drizzle over oil and the balsamic glaze, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. IMPORTANT: Wash hands and utensils after handling raw meat.

Start the Risotto
3

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

Pour in a third of the stock and stir to combine.
Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally. 

The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

Roast the Asparagus
4

Meanwhile, pop the tomato parcel onto a baking tray. Roast on the bottom shelf until softened, 15-20 mins.

Trim the bottom 2cm from the asparagus and discard. Halve the asparagus widthways.

When the risotto has about 10 mins cooking time left, pop the asparagus onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the middle shelf of your oven until tender, 10-12 mins.

Final Touches
5

While everything cooks, cut the lemon into wedges.

When the risotto is cooked, remove from the heat. Stir through the sun-dried tomato paste, hard Italian style cheese, a good squeeze of lemon juice and butter (see pantry for amount) until combined. Taste and season with salt and pepper if needed. IMPORTANT: Cook so there's no pink in the chicken.

Finish and Serve
6

When everything's ready, share the chicken risotto between your bowls.

Top with the roasted asparagus and tomatoes.

Serve with any remaining lemon wedges for squeezing over.

Enjoy!

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