Truffle and Double Mushroom Risotto with Irish Chicken Breast
with black garlic and salad leavesCalories
:
759 kcalProtein
:
57.4g proteinTotal
:
45 minutesDifficulty
:
EasyFamily 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
180 grams
Sliced Mushrooms
1 unit(s)
Onion
225 grams
Risotto Rice
1 sachet(s)
White Wine Stock Powder
(Contains: Sulphites May be present: Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Wheat)
20 grams
Black Garlic Paste
150 grams
Portobello Mushrooms
40 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
1 sachet(s)
Truffle Zest
40 grams
Salad Leaves
50 grams
Cream Cheese
(Contains: Milk)
½ sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
320 grams
Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
Butter
to taste
Sugar
Nutrition Values
Energy (kJ)3176 kJ
Energy (kcal)759 kcal
Fat14.6 g
of which saturates7.5 g
Carbohydrate109.5 g
of which sugars5.7 g
Dietary Fiber4.3 g
Protein57.4 g
Cholesterol14.4 mg
Salt3.5 g
Trans Fat0.2 g
Potassium96.3 mg
Calcium16.5 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
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Place a pot over high heat with the white wine stock and 1L water (per 2P).
- Bring to the boil then reduce the heat to the lowest setting.
- Halve, peel and chop the onion into small pieces.
2
- Lay the chicken onto a lined baking tray, drizzle with oil and season with salt and pepper.
- Roast on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Remove the stems from the portobello mushrooms. Rub with oil, salt and pepper.
- Add to the baking tray for the final 15-18 mins.
- Once cooked, drain any excess liquid from the mushrooms.
3
- Meanwhile, place a large pot over medium heat with a drizzle of oil.
- When hot, add the sliced mushrooms and onion to the pot.
- Season with salt and pepper and fry until browned, stirring occasionally, 5-6 mins.
4
- Add the risotto rice to the pot.
- Cook until the edges of the rice are translucent, 1-2 mins.
- 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
- Once the risotto is cooked, stir through the black garlic paste, cream cheese, half the Italian hard cheese and truffle zest (as much as you'd like).
- Add a splash of water, if needed. Season to taste with salt and pepper.
- Just before serving, toss the salad leaves with half the red wine vinegar (per 2P) and a drizzle of oil.
- Season to taste with salt, pepper and sugar.
6
- Thinly slice the portobello mushrooms.
- Divide the mushroom risotto between plates.
- Top with the chicken, sliced portobello mushrooms and remaining cheese.
- Finish with a handful of salad leaves.
