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Super Cheesy Oven-Baked Tomato and Chicken Breast Risotto
Super Cheesy Oven-Baked Tomato and Chicken Breast Risotto

Super Cheesy Oven-Baked Tomato and Chicken Breast Risotto

with Baby Leaf Salad

Recipe Development Team
Recipe Development TeamPublished on July 27, 2023
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This Super Cheesy Oven-Baked Tomato and Chicken Breast Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Celery
•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.

Total45 minutes
Active 10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove**

20 grams

Vegetable Stock Paste

(Contains: Celery)

30 grams

Tomato Puree

1 sachet(s)

Mixed Herbs

175 grams

Risotto Rice

125 grams

Cherry Tomatoes

60 grams

Mature Cheddar Cheese

(Contains: Milk)

½ unit(s)

Lemon

25 grams

Sun-Dried Tomato Paste

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

50 grams

Baby Leaf Mix

260 grams

Diced British Chicken Breast

Not included in your delivery

500 milliliter(s)

Boiled Water for the Stock

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kcal)811 kcal
Energy (kJ)3395 kJ
Fat25.8 g
of which saturates11.9 g
Carbohydrate87 g
of which sugars12.3 g
Dietary Fibre4.2 g
Protein56.4 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Kettle
•Large Oven-Proof Pan
•Grater
•Aluminum Foil
•Lid
•Bowl

Cooking Instructions and Tips

Get Prepped
1

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

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

Boil your kettle, then pour the boiled water for the stock (see pantry for amount) into a measuring jug with the veg stock paste. Stir well to combine - this is your veg stock.

Build the Flavour
2

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, fry the diced chicken and shallot until the shallot has softened, 3-4 mins. Stir in the garlic, tomato puree and mixed herbs and cook for 1 min more. Add the rice, then stir and cook until the edges of the rice are translucent, 1-2 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
 
Bake your Risotto
3

Stir your veg stock into the rice and mix to combine. Add the tomatoes and bring back to the boil.

Pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the stock has been absorbed, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, grate the Cheddar cheese.

Make the Dressing
4

While the risotto bakes, halve the lemon (see ingredients for the amount) and squeeze the lemon juice into a large bowl.

Add the sugar and olive oil for the dressing (see pantry for both amounts) to the bowl and mix together. Set aside.

Finishing Touches
5

When the risotto is ready, remove it from the oven and mix in the sun-dried tomato paste, a squeeze of lemon, hard Italian style cheese and a knob of butter (if you have any). 

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

Serve
6

Add the baby leaves to the bowl of dressing and toss to coat.

Share the risotto between your plates or bowls and serve with the salad alongside. Sprinkle over the grated Cheddar to finish.

Enjoy!

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