Oven-Baked Chicken Pesto Risotto Verde and Asparagus
with Marinated Charred Courgette and Cheese
Love risottos, but wish there was no stirring involved? This Oven-Baked Pesto Risotto Verde and Asparagus is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours.
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
2 unit(s)
Garlic Clove
1 unit(s)
Onion
175 grams
Risotto Rice
1 sachet(s)
Mixed Herbs
20 grams
Vegetable Stock Paste
1 unit(s)
Courgette
(May contain Celery)
1 unit(s)
Lemon
100 grams
Asparagus
32 grams
Pesto
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
240 grams
Diced British Chicken Breast
Not included in your delivery
600 milliliter(s)
Boiled Water for the Risotto
20 grams
Butter
½ tsp
Sugar
1 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Peel and grate the garlic (or use a garlic press).
Halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking
Add the diced chicken and onion to the ovenproof pan and stir-fry until softened, 4-5 mins. Stir through the risotto rice, garlic and mixed herbs. Stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir in the boiled water for the risotto (see pantry for amount) and veg stock paste. Bring back up to the boil, then 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 water has been absorbed, 25-30 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Meanwhile, trim the courgette, then quarter lengthways. Chop into 1cm chunks.
Heat a drizzle of oil in a frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.
While the courgette is frying, zest and cut the lemon into wedges.
Transfer your charred courgette into a medium-sized bowl, add a good squeeze of lemon, lemon zest and the sugar and olive oil for the dressing (see pantry for both amounts).
Season and set aside to marinate.
Trim the bottom 2cm from the asparagus and discard. Chop into thirds.
Heat a drizzle of oil in the now-empty frying pan on medium heat.
Once hot, add the asparagus and season with salt and pepper. Fry for 1 min, then add a splash of water and immediately cover with a lid or some foil.
Cook until the asparagus is tender, 4-6 mins, then remove from the heat.
When the risotto is cooked, remove it from the oven and stir through the pesto, hard Italian style cheese and butter (see pantry for amount). Taste and season with salt and pepper if needed.
Stir through the marinated courgette. TIP: Add a splash of water to loosen the risotto if needed.
Taste and season with salt, pepper and lemon juice if you feel it needs it.
Share your risotto between your serving plates.
Scatter the asparagus on top of your risotto to finish.
Enjoy!
