Oven-Baked Pesto and Chicken Breast Risotto
with Roasted Tomatoes and Cheese
This Oven-Baked Pesto and Chicken Breast Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
125
Baby Plum Tomatoes
1
Echalion Shallot
2
Garlic Clove
175
Risotto Rice
20
Vegetable Stock Paste
(Contains Celery)
50
Greek Style Salad Cheese
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
32
Fresh Pesto
(Contains Milk)
260
Diced British Chicken Breast
Not included in your delivery
30
Butter
500
Boiled Water for the Risotto
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pop the tomatoes onto a piece of foil with half the butter (see pantry for amount), then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray.
When the oven is hot, roast on the bottom shelf until softened, 20-25 mins.
Boil a full kettle, then pour the boiled water for the risotto (see pantry for amount) into a measuring jug.
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 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 diced chicken and shallot and cook until softened, 3-4 mins. Add the garlic and cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add the risotto rice to the pan. Stir and cook until the edges of the rice are translucent, 1-2 mins.
Pour in the boiled water from your measuring jug and the veg stock paste, stirring well to combine. Bring back up to the boil, then pop a lid onto 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, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Crumble the Greek style salad cheese.
When the risotto is cooked, remove it from the oven and mix in the hard Italian style cheese, pesto and the remaining butter.
Season to taste with salt and pepper if needed. Add a splash of water if it's a little too thick.
Share the pesto risotto between your bowls and top with the roasted baby plum tomatoes, spooning over the juices from the parcel.
Scatter over the Greek style salad cheese to finish.
Enjoy!
