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Rosemary Chicken on Pea and Bacon Risotto
Rosemary Chicken on Pea and Bacon Risotto

Rosemary Chicken on Pea and Bacon Risotto

with Cheese and Pesto Drizzle

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This Rosemary Chicken on Pea and Bacon Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Family Friendly
Allergens:
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.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

3 unit(s)

Garlic Clove**

175 grams

Risotto Rice

1 pot(s)

KNORR Chicken Stock

2 unit(s)

British Chicken Breasts

1 sachet(s)

Dried Rosemary

120 grams

Peas

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

32 grams

Fresh Pesto

(Contains: Milk)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

600 milliliter(s)

Boiled Water for the Risotto

20 grams

Butter

Nutritional information

Energy (kJ)3649 kJ
Energy (kcal)872 kcal
Fat33.7 g
of which saturates14.2 g
Carbohydrate79 g
of which sugars4.3 g
Dietary Fibre5 g
Protein62.8 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Oven-Proof Pan
•Garlic Press
•Kettle
•Lid
•Baking Paper
•Bowl
•Rolling Pin
•Pan
•Aluminum Foil

Instructions

Start the Prep
1

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.

Once hot, add the bacon lardons, 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.

Cook the Risotto
2

Stir in the boiled water for the risotto (see pantry for amount) and Knorr chicken stock pot. 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. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Bash the Chicken
3

While the risotto bakes, sandwich each chicken breast between two pieces of baking paper or cling film.

Pop onto a board, then give it a bash with the bottom of a saucepan or rolling pin until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Pop the chicken into a bowl with the dried rosemary, remaining garlic and a drizzle of oil. Season with salt and pepper, then mix well.

Get Frying
4

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.

Peas Please
5

When the risotto is cooked, remove it from the oven and mix in the peas, butter (see pantry for amount) and hard Italian style cheese.

Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.

Finish and Serve
6

When everything's ready, cut the chicken widthways into 2cm thick slices .

Share the bacon risotto between your bowls and top with the rosemary chicken.

Finish with a drizzle of pesto.

Enjoy!

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