Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3661 / 879
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Boil the measuredwater. Add the stockcube and boiled water to a jug and set aside. This is your chickenstock. Peel and finely dice the onion. Peel and mince the garlic. Roughly chop or tear the mushrooms. Chop the chicken into bite-sized pieces.
2 Start risotto
Heat a pot or pan over a medium heat with a drizzle of olive oil. Once hot, add the mushrooms and fry for 5-6 min or until browned. Once softened, add the onion and butter and cook for 3 min further. Add the garlic and Arboriorice and cook for 1 min further, stirring to coat the grains in the oil.
Add 1/3 of the chickenstock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente' – this is your risotto. Meanwhile, finely chop the parsley.
Tip!The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the amount accordingly.
4 Cook chicken
Meanwhile, heat a second pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken pieces and cook for 5-7 min until cooked through.
5 Finish risotto
Once the risotto is cooked, add the chicken, Granapadano, half of the chopped parsley (reserve the rest for garnish!) and a squeeze of lemon juice. Season with salt and pepper.
Divide the risotto among bowls and garnish with the remaining freshparsley.
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