Chilli Butter Irish Chicken Risotto
with spinach and Italian style cheeseCalories
:
700 kcalProtein
:
50.6g proteinTotal
:
1 hourDifficulty
:
EasyProtein Rich
Family Friendly
Allergens:
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
225 grams
Risotto Rice
1 unit(s)
Leek
1 unit(s)
Garlic
60 grams
Baby Spinach
1 sachet(s)
Dried Chilli Flakes
2 sachet(s)
Vegetable Stock
2 sachet(s)
Garlic & Herbs
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
300 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)2929 kJ
Energy (kcal)700 kcal
Fat7.1 g
of which saturates2.7 g
Carbohydrate114.8 g
of which sugars6.4 g
Dietary Fiber30.1 g
Protein50.6 g
Cholesterol7.2 mg
Salt4.2 g
Trans Fat0.2 g
Potassium435.6 mg
Calcium87.7 mg
Iron1 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
Cooking Steps
1
- Peel and grate the garlic (or use a garlic press).
- Trim the leek and halve lengthways. Thinly slice widthways.
2
- Pour 1000ml water (per 2P) into a pot.
- Add the stock then bring to the boil and stir to dissolve.
- Allow to simmer on low heat.
3
- Place a large pot over medium heat with a knob of butter and a drizzle of oil.
- Once hot, add the leek and season with salt and pepper.
- Cook until softened, stirring occasionally, 6-8 mins.
- Add the risotto rice to the pot and cook over medium-low heat until the edges of the rice are translucent, 2-3 mins, stirring occasionally.
4
- Stir in a ladle of your stock, When the stock has been absorbed by the rice, stir in another ladle of stock.
- Keep the pot on medium heat and continue stirring in stock, letting it absorb each time.
- The cooking time should take 25-30 mins, and your risotto is done when your rice is al dente.
- Stir through the garlic herb seasoning and the spinach for the last 2-3 mins.
5
- Place a 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.
- When 2 mins of cooking time remain, add the chilli flakes, garlic and a generous knob of butter. Toss until coated.
- Once cooked, remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
6
- Divide the risotto between deep bowls.
- Top with the chilli butter chicken and scatter over the cheese.
