Rosemary Chicken on Pea Risotto
with Cheese and Pesto Drizzle
A silky smooth, luscious risotto, its deep savoury flavour is complemented by herby notes and the vibrant pop of sweet green peas.
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.
Ingredients
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)
Not included in your delivery
600 milliliter(s)
Boiled Water for the Risotto
20 grams
Butter
Nutritional information
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.
Once hot, 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 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.
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.
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 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.
When everything's ready, cut the chicken widthways into 2cm thick slices.
Share the risotto between your bowls and top with the rosemary chicken.
Finish with a drizzle of pesto.
Enjoy!
