Super Cheesy Oven-Baked Chicken and Tomato Risotto

Name: Super Cheesy Oven-Baked Chicken and Tomato Risotto with Baby Leaf Salad
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit(s) Echalion Shallot; 1 unit(s) Garlic Clove**; 30 grams Tomato Puree; 1 sachet(s) Mixed Herbs; 175 grams Risotto Rice; 20 grams Vegetable Stock Paste; 125 grams Baby Plum Tomatoes; 60 grams Mature Cheddar Cheese; ½ unit(s) Lemon; 25 grams Sun-Dried Tomato Paste; 40 grams Grated Hard Italian Style Cheese; 50 grams Baby Leaf Mix; 240 grams Diced British Chicken Breast; 600 milliliter(s) Boiled Water for the Risotto; 1 tsp Sugar for the Dressing; 1 tbsp Olive Oil for the Dressing

with Baby Leaf Salad

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This Super Cheesy Oven-Baked Tomato and Chicken Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Family Friendly

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**

30 grams

Tomato Puree

1 sachet(s)

Mixed Herbs

175 grams

Risotto Rice

20 grams

Vegetable Stock Paste

(Contains: Celery)

125 grams

Baby Plum 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

240 grams

Diced British Chicken Breast

Not included in your delivery

600 milliliter(s)

Boiled Water for the Risotto

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3384 kJ

Energy (kcal)809 kcal

Fat25.7 g

of which saturates11.9 g

Carbohydrate86.7 g

of which sugars12 g

Protein56.2 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

•Lid

•Bowl

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

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

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 softened, 3-4 mins. Stir in the garlic, tomato puree and mixed herbs and cook for 1 min more. Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

Pour in the boiled water for the risotto (see pantry for amount) and veg stock paste. Stir in the baby plum tomatoes and bring back to the boil.

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 stock has been absorbed, 25-30 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Meanwhile, grate the Cheddar cheese.

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.

When the risotto is cooked, 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.