Stovetop Cajun Spiced Chicken Breast Risotto
with Crispy Onions
- Milk
- Egg
- Cereals containing gluten
- Wheat
Punchy and smoky with a spicy kick, Cajun spice mix gives any dish a tasty boost. Made with herbs and spices common in Cajun cuisine, this spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme, making it the perfect match for meat and seafood dishes, as well as pasta sauces and stews.
Ingredients
1 unit(s)
Leek
2 unit(s)
Garlic Clove
½ unit(s)
Lemon
20 grams
Vegetable Stock Paste
1 sachet(s)
Cajun Spice Mix
175 grams
Risotto Rice
240 grams
Diced British Chicken Breast
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
800 milliliter(s)
Boiled Water for the Stock
Nutritional information
Utensils
Instructions
Boil a full kettle.
Meanwhile, trim and discard the root and dark green leafy part from the leek. Halve lengthways, then thinly slice.
Peel and grate the garlic (or use a garlic press). Halve the lemon (see ingredients for amount).
Pour the boiled water for the stock (see pantry for amount) into a large measuring jug. Stir in the veg stock paste - this is your stock.
Heat a drizzle of oil in a large, wide-bottomed saucepan on medium heat.
Once hot, add the diced chicken and leek, season with salt and pepper, then cook, stirring occasionally, until softened, 4-6 mins.
Stir in the garlic and Cajun spice mix (add less if you'd prefer things milder) and cook for 1 min, then stir in the risotto rice and cook until translucent around the edges, 1-2 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
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.
Once the risotto is cooked, remove from the heat, then stir through the hard Italian style cheese and a knob of butter (if you have any) until melted.
Stir vigorously until well combined, then finish with a squeeze of lemon juice.
Taste and season with salt, pepper and more lemon juice if needed.
Share the chicken risotto between your bowls.
Scatter over the crispy onions to finish.
Enjoy!
Step 2 MOD: If you’ve chosen a higher protein version, add the chicken to the pan with the leek. Fry for the same amount of time, the chicken will cook thorugh in the risotto. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
