Stovetop Chicken, Goat's Cheese and Sun-Dried Tomato Risotto
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Stovetop Chicken, Goat's Cheese and Sun-Dried Tomato Risotto

Stovetop Chicken, Goat's Cheese and Sun-Dried Tomato Risotto

with Roasted Tomato Parcel and Rocket

Making a risotto on the hob or stove is simpler than you think, with only three stirs needed to absorb the stock and flavours. This Stovetop Goat's Cheese and Sun-Dried Tomato Risotto also roasts tomatoes in a parcel for melt-in-your-mouth deliciousness.

Allergens:
Milk
•Egg
•Sulphites

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.

Preparation Time40 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Garlic Clove

1 unit(s)

Onion

125 grams

Baby Plum Tomatoes

20 grams

Vegetable Stock Paste

175 grams

Risotto Rice

25 grams

Sun-Dried Tomato Paste

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

75 grams

Goat's Cheese

(Contains Milk)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

240 grams

Diced British Chicken Breast

Not included in your delivery

1 tbsp

Honey

800 milliliter(s)

Water for the Stock

30 grams

Butter

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Nutritional information

Energy (kJ)3531 kJ
Energy (kcal)844 kcal
Fat29.3 g
of which saturates17.1 g
Carbohydrate91.7 g
of which sugars17.9 g
Protein50.8 g
Salt3.57 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Garlic Press
•Aluminum Foil
•Measuring Jug
•Kettle
•Large Saucepan

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into small pieces.

Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, the honey (see pantry for amount) and a pinch of salt and pepper. 

Fold the foil, sealing on all sides to create a parcel, then pop it onto a baking tray. 

Make the Stock
2

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 - this is your stock.

When the oven is hot, roast the tomato parcel on the bottom shelf until softened, 15-20 mins.

Build the Flavour
3

Meanwhile, heat a drizzle of oil in a large, wide-bottomed saucepan on medium heat.

Add the diced chicken and onion to the pan and stir-fry until softened, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

Stir in the garlic and cook for 1 min. 

Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.

Cook your Risotto
4

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. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Finishing Touches
5

Once the risotto is cooked, stir in the roasted tomatoes (discarding the juices), sun-dried tomato paste, hard Italian style cheese and butter (see pantry for amount) until combined. Taste and season with salt and pepper if needed.

Crumble in half the goat's cheese and stir through. Remove from the heat. Add a splash of water to loosen if needed. 

Finish and Serve
6

Share the tomato risotto between your bowls and crumble over the remaining goat's cheese.

Top with a handful of rocket. Drizzle over the balsamic glaze.

Enjoy!