Chicken and Pea Risotto
with Goat's Cheese
Risotto, originally from Northern Italy, is made with Arborio rice which is starchier than most long grain varieties.
Cals 715 · Prot 56 · Carbs 86 · Fat 20
Tips for Kids
40 min
Risotto, originally from Northern Italy, is made with Arborio rice which is starchier than most long grain varieties.
Cals 715 · Prot 56 · Carbs 86 · Fat 20
Tips for Kids
Ingredients
Risotto
Chicken breast
300 Grams
Water
700 ML
Chicken stock cube
4*5*9*15*
1 Piece
Red onion
1 Piece
Garlic cloves
2 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Arborio rice
160 Grams
Green peas
100 Grams
Grated Parmesan
4*
30 Grams
Black pepper
0.5 Tsp
To serve
Fresh parsley
15 Grams
Soft goat cheese
4*
125 Grams
Olive oil
1 Tbsp
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2981 / 715 |
| Fats (g) | 19.8 |
| of which saturated (g) | 9 |
| Carbohydrates (g) | 86 |
| of which sugars (g) | 4.5 |
| Fibers (g) | 4 |
| Proteins (g) | 56.4 |
| Salt (g) | 4.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Boil the measured water and dissolve the chicken stock cube in it. Meanwhile, peel and finely chop the red onion. Peel and mince the garlic. Chop the chicken into bite-sized pieces.
2 Fry chicken
Heat a large pot or pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and fry for 5-7 min until cooked through. Transfer the chicken to a plate and reserve the pot or pan.
3 Fry
Return the pot or pan to a medium-high heat with another drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 5 min until softened. Once softened, add the garlic and arborio rice and fry for 1 min further, stirring to coat the grains in the oil.
4 Simmer
Reduce the heat to medium and add 1/3 of the chicken stock. 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.
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.
5 Finish
Meanwhile, pick and finely chop the parsley leaves. Once the risotto is cooked, add the green peas, chicken, grated Parmesan and half of the parsley (reserve the rest for garnish). Warm through for final 2-3 min. Season with salt and pepper to taste.
Tip! If cooking for kids, set aside a portion of plain risotto, green peas, cooked chicken, grated parmesan and parsley as 'sprinkles'. Microwave the peas for 1-2 minutes or until cooked and warmed through.
6 Serve
Slice or crumble the goats cheese. Divide the chicken and pea risotto among bowls and top with the goats cheese. Garnish with the remaining parsley and a drizzle of olive oil.
Tip! If cooking for kids, serve the plain risotto, green peas and chicken separately. Serve the grated Parmesan and parsley to the side as 'sprinkles'.
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