Oven-Baked Veggie 'Nduja and Chicken Risotto
with Steam-Fried Garlicky Tenderstem®, Lemon and Pesto Drizzle
Warm up this winter with our wondrous selection of cosy recipes. Love risottos, but wish there was no stirring involved? This Oven-Baked Veggie 'Nduja and Chicken Risotto 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
1 unit(s)
Onion
2 unit(s)
Garlic Clove
150 grams
Tenderstem Broccoli
1 unit(s)
Lemon
175 grams
Risotto Rice
20 grams
Vegetable Stock Paste
½ sachet(s)
Vegan ‘Nduja
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
25 grams
Sun-Dried Tomato Paste
32 grams
Pesto
(Contains Milk)
260 grams
Diced British Chicken Breast
Not included in your delivery
10 grams
Butter
600 milliliter(s)
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle for the stock.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Halve the Tenderstem® broccoli. Zest and cut the lemon into wedges.
If you prefer hob cooking your risotto, skip the oven and just use a normal pan.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high 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 onion to the pan and stir-fry until softened, 4-5 mins.
Once the onion is softened, stir in the diced chicken and half the garlic and cook for 1 minute. IMPORTANT: Wash hands and utensils after handling raw meat.
Add the risotto rice and 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), veg stock paste and half the vegan 'nduja (see ingredients for amount - it's spicy).
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: Cook so there's no pink in the middle of the chicken.
For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.
When the risotto has 10 mins remaining, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the Tenderstem® and stir-fry for 2-3 mins.
Add the remaining garlic and a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Once tender, sprinkle over a pinch of lemon zest and season with salt and pepper.
When the risotto is cooked, remove it from the oven and stir through the hard Italian style cheese, sun-dried tomato paste, butter (see pantry for amount) and the juice of half the lemon.
Taste and season with salt, pepper and more lemon juice if needed. Add a splash of water to loosen the risotto if needed.
Serve the risotto with the zesty garlic broccoli on top and drizzle over the pesto.
Serve any remaining lemon wedges alongside for squeezing over to finish.
Enjoy!
