Oven-Baked Chicken and Goat's Cheese Risotto
with Mushrooms and Rocket
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
1 unit(s)
Onion
2 unit(s)
Garlic Clove
120 grams
Sliced Mushrooms
175 grams
Risotto Rice
10 grams
Vegetable Stock Paste
(Contains Celery)
15 grams
Wild Mushroom Paste
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
75 grams
Goat's Cheese
(Contains Milk)
20 grams
Wild Rocket
240 grams
Diced British Chicken Breast
Not included in your delivery
600 milliliter(s)
Water for the Risotto
30 grams
Butter
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Halve, peel and chop the onion 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 heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the sliced mushrooms and stir-fry until golden, 3-4 mins.
Add the onion and cook, stirring occasionally, until soft, 4-5 mins.
Once the veg has softened, season with salt and pepper, then stir in the diced chicken and garlic. Cook for 1 min more. IMPORTANT: Wash hands and utensils after handling raw meat.
Stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins.
Add the boiled water for the risotto (see pantry for amount), veg stock paste and wild mushroom paste to the pan. Stir well to combine.
Bring back to the boil, then 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 water has been absorbed, 25-30 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
When the risotto is cooked, remove it from the oven and stir through in the hard Italian style cheese and butter (see pantry for amount).
Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.
Spoon your risotto into bowls and crumble over the goat's cheese.
Top with the rocket and a drizzle of olive oil to finish.
Enjoy!
Step 3 MOD: If you’re adding chicken, add it to the pan with the garlic. Fry for the same amount of time, the chicken will cook through in the risotto. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
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