Rosemary Chicken on Oven-Baked Bacon & Pea Risotto
with Pesto, Baby Spinach and Cheese
Love risottos, but wish there was no stirring involved? This Rosemary Chicken on Oven-Baked Bacon & Pea Risotto is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit(s)
Garlic Clove
175 grams
Risotto Rice
20 grams
Chicken Stock Paste
2 unit(s)
British Chicken Breasts
1 sachet(s)
Dried Rosemary
40 grams
Baby Spinach
120 grams
Peas
30 grams
Basil Pesto
(Contains: Peanut, May contain traces of allergens, Nuts, Cashew nuts, Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
600 milliliter(s)
Boiled Water for the Risotto
20 grams
Butter
Utensils
Instructions
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 saucepan and transfer to an ovenproof dish later.
If you prefer hob cooking your risotto, skip the oven and just use a normal pan.
Once the oil is hot, add the bacon. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Next, add half the garlic and stir-fry for 30 secs, then 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) and chicken 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.
For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.
While the risotto bakes, sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Pop onto a board, then give it a bash with the bottom of a saucepan or rolling pin until it’s 1-2cm thick.
Pop the chicken into a bowl with the mixed herbs, remaining garlic and a drizzle of oil. Season with salt and pepper, then mix well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.
When the risotto is cooked, remove it from the oven and add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir through the peas, pesto, hard Italian style cheese and butter (see pantry for amount).
Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.
For hob cooking, stir through the spinach and other ingredients 1-2 mins before the rice is cooked.
When everything's ready, cut the chicken widthways into 1cm thick slices.
Share the risotto between your bowls and top with the rosemary chicken.
