Peri Peri Spiced Chicken Risotto
with crispy onionCalories
:
803 kcalProtein
:
53.3g proteinTotal
:
45 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Milk
- Cereals containing gluten
- Wheat
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
1 unit(s)
Leek
2 unit(s)
Garlic
1 unit(s)
Lemon
1 sachet(s)
Peri Peri Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
225 grams
Risotto Rice
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
26 grams
Smoky Base Paste
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
120 grams
Peas
300 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
Butter
Nutrition Values
Energy (kJ)3358 kJ
Energy (kcal)803 kcal
Fat10.4 g
of which saturates4.2 g
Carbohydrate130.6 g
of which sugars14 g
Dietary Fiber35.5 g
Protein53.3 g
Cholesterol7.2 mg
Salt3.4 g
Trans Fat0.2 g
Potassium382.2 mg
Calcium82.7 mg
Iron1.7 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
- Add the smoky base paste and 1L water (per 2P) to a pot over high heat.
- Bring to the boil then reduce the heat to the lowest setting.
- Trim the leek, removing the tough outer layers if necessary. Cut widthways at an angle into 2cm thick slices.
- Peel and grate the garlic (or use a garlic press).
- Quarter the lemon.
2
- 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.
3
- Return the pan to medium heat with a drizzle of oil.
- Once hot, add the sliced leek and season with salt and pepper.
- Cook until softened, stirring occasionally, 4-6 mins.
- Stir in the garlic and Peri Peri spice mix and cook for 1 min, then stir in the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.
4
- 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.
TIP: Make sure to stir continuously as the stock absorbs.
5
- Remove the risotto from the heat, then add the Italian style cheese, peas and a knob of butter and stir until melted.
- Stir vigorously until well combined, then finish with a squeeze of lemon juice. Add the chicken and mix with the risotto.
- Add a splash of water if needed. Taste and season with salt, pepper and more lemon juice if required.
6
- Share the chicken risotto between bowls.
- Scatter over the crispy onions to finish.
