Chicken Breast, Roasted Asparagus and Baby Plum Tomato Risotto
with Italian Style Cheese and Balsamic Drizzle
Risotto has a bad reputation. Many people think it's hard to cook. But they're wrong! It's super easy! Yes, there's a bit of stirring but that's what makes it such a creamy, comforting dish. However, there is one area where risotto can be demanding: once ready, it doesn't like being kept waiting and should be eaten without delay! Hardly sounds like a chore to us...
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.
Ingredients
15 grams
Vegetable Stock Paste
1 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
100 grams
Asparagus
175 grams
Risotto Rice
125 grams
Baby Plum Tomatoes
50 grams
Sun-Dried Tomato Paste
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
260 grams
Diced British Chicken Breast
Not included in your delivery
750 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.
To make your stock, add the boiled water for the risotto (see pantry for amount) to a medium saucepan on high heat.
Stir in the veg stock paste. Bring to the boil, then reduce the heat to the lowest setting.
Meanwhile, halve, peel and chop the shallot into small pieces.
Peel and grate the garlic (or use a garlic press).
Trim the bottom 2cm from the asparagus and discard. Halve the asparagus widthways.
Heat a drizzle of oil in a large, wide-bottomed pan on medium heat. Once hot, add the diced chicken and shallot and cook until softened, 3-4 mins. Stir in the garlic and cook for 30 secs more. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.
To make your risotto, stir a ladle of stock into the rice. When the stock has been absorbed by the rice, stir in another ladle of stock.
Keep the pan on medium heat and continue stirring in stock, letting it absorb each time.
The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the risotto has about 10 mins cooking time left, pop the asparagus and baby plum tomatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Roast on the middle shelf of your oven until tender, 10-12 mins.
When the risotto is cooked, remove from the heat. Stir through the 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.
When everything's ready, share the risotto between your bowls.
Top with the roasted asparagus and tomatoes.
Drizzle over the balsamic glaze to finish.
Enjoy!
Step 3 MOD: If you’ve chosen to add diced chicken to your meal, add it to the pan with the shallot, then allow it to cook through with the risotto. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.
