Roasted Asparagus, Chicken and Balsamic Tomato Risotto
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Roasted Asparagus, Chicken and Balsamic Tomato Risotto

Roasted Asparagus, Chicken and Balsamic Tomato Risotto

with Italian Style Cheese

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!


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 time20 minutes


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


1 unit(s)


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



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
Protein49.4 g
Salt3.75 g
Always refer to the product label for the most accurate ingredient and allergen information.


Measuring Jug
Garlic Press
Aluminum Foil
Large Saucepan
Baking Tray


Make the Stock

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

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

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

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

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

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.