Chicken and Rainbow Cherry Tomato Risotto
with side saladCalories
:
728 kcalProtein
:
49.7g proteinTotal
:
45 minutesDifficulty
:
MediumFamily Friendly
Allergens:
- Sulphites
- Milk
- May contain traces of allergens
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Wheat
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
2 unit(s)
Garlic
1 unit(s)
Onion
40 grams
Salad Leaves
225 grams
Risotto Rice
1 sachet(s)
Sun Dried Tomato Paste
1 sachet(s)
White Wine Stock Powder
(Contains: Sulphites May be present: Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Wheat)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
125 grams
Coloured Cherry Tomatoes
300 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
Nutrition Values
Energy (kJ)3048 kJ
Energy (kcal)728 kcal
Fat9.5 g
of which saturates2.9 g
Carbohydrate116.3 g
of which sugars3.7 g
Dietary Fiber4.6 g
Protein49.7 g
Cholesterol7.2 mg
Salt3.2 g
Trans Fat0.5 g
Potassium96.3 mg
Calcium20.9 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Add the white wine stock and 1L water (per 2P) to a pot over high heat.
- Bring to the boil then reduce the heat to the lowest setting.
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into small pieces.
2
- Pop the tomatoes onto a lined baking tray.
- Drizzle with oil and season with salt and pepper.
- When the oven is hot, roast on the middle shelf until softened and starting to burst, 18-20 mins.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken. Season with salt and pepper and cook for 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Once cooked, remove the chicken from the pan, keep covered and set aside.
4
- Return the pan to medium heat with a drizzle of oil.
- Add the onion and garlic and fry for 4- 5 mins.
- Stir in the risotto rice.
- Cook until the edges of the rice are translucent, 1-2 mins.
5
- Stir in a ladleful of your stock.
- Allow the stock to be absorbed, stirring continuously, then add another ladleful.
- Repeat this process until all the stock has been used. This should take 25-30 mins. Your risotto is ready when the rice is al dente
- Add the chicken back to the pan with the risotto. Add a splash of water, if required and season to taste with salt and pepper.
TIP: Make sure to stir continuously as the stock absorbs.
6
- Just before serving, toss the salad leaves with half the balsamic glaze, a drizzle of oil and season to taste with salt and pepper.
- Divide the risotto between plates.
- Spoon over the roasted cherry tomatoes and drizzle over the remaining balsamic glaze.
- Scatter over the Italian hard cheese.
- Serve the salad alongside.
