Oven-Baked Margherita Inspired Chicken Breast Risotto
with Roasted Baby Plum Tomatoes and Pesto Drizzle
This Oven-Baked Margherita Inspired Chicken Breast Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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)
Garlic Clove
20 grams
Vegetable Stock Paste
(Contains Celery)
175 grams
Risotto Rice
1 sachet(s)
Mixed Herbs
125 grams
Baby Plum Tomatoes
1 ball(s)
Mozzarella
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40 grams
Baby Spinach
25 grams
Sun-Dried Tomato Paste
32 grams
Fresh Pesto
(Contains Milk)
1 pack(s)
Diced British Chicken Breast
Not included in your delivery
600 milliliter(s)
Boiled Water for the Risotto
1 tbsp
Honey
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).
Boil a full kettle. 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.
Add the diced chicken and garlic to the pan and fry for 1 min. Add the risotto rice, 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.
Stir in the boiled water for the risotto (see pantry for amount), mixed herbs, 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.
Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Drizzle over the honey (see pantry for amount).
Fold the foil, sealing on all sides to create a parcel. Pop the tomato parcel onto a large baking tray and roast on the bottom shelf until softened, 15-20 mins.
Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.
When the risotto is cooked, remove it from the oven and mix in the butter (see pantry for amount), hard Italian style cheese, spinach and sun-dried tomato paste.
Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Change your oven setting to grill and set to the highest temperature.
Arrange the mozzarella on top of your risotto. Grill until golden and bubbling, 5-8 mins.
Share your chicken risotto between your bowls, then top with your roasted baby plum tomatoes (discard the juices) and drizzle over the pesto to finish.
Enjoy!
