Super Cheesy Oven-Baked Tomato and Chicken Breast Risotto
with Baby Leaf Salad
This Super Cheesy Oven-Baked Tomato and 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)
Echalion Shallot
1 unit(s)
Garlic Clove
20 grams
Vegetable Stock Paste
(Contains Celery)
30 grams
Tomato Puree
1 sachet(s)
Mixed Herbs
175 grams
Risotto Rice
125 grams
Cherry Tomatoes
60 grams
Mature Cheddar Cheese
(Contains Milk)
½ unit(s)
Lemon
25 grams
Sun-Dried Tomato Paste
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
50 grams
Baby Leaf Mix
260 grams
Diced British Chicken Breast
Not included in your delivery
500 milliliter(s)
Boiled Water for the Stock
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Boil your kettle, then pour the boiled water for the stock (see pantry for amount) into a measuring jug with the veg stock paste. Stir well to combine - this is your veg stock.
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.
Stir your veg stock into the rice and mix to combine. Add the tomatoes and bring back to the boil.
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 stock has been absorbed, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, grate the Cheddar cheese.
While the risotto bakes, halve the lemon (see ingredients for the amount) and squeeze the lemon juice into a large bowl.
Add the sugar and olive oil for the dressing (see pantry for both amounts) to the bowl and mix together. Set aside.
When the risotto is ready, remove it from the oven and mix in the sun-dried tomato paste, a squeeze of lemon, hard Italian style cheese and a knob of butter (if you have any).
Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.
Add the baby leaves to the bowl of dressing and toss to coat.
Share the risotto between your plates or bowls and serve with the salad alongside. Sprinkle over the grated Cheddar to finish.
Enjoy!
