Creamy Easy Chicken and Mushroom Risotto
with Buttery Panko Topping
Let us introduce you to risotto made easy, using Uncle Ben's pre-made risotto! Miso broth concentrate packs a flavour punch in this umami-rich rice full of earthy mushrooms, creamy goat cheese and savoury Parmesan cheese, all topped with juicy chicken!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Quick-Cook Risotto
227 g
Mushrooms
28 g
Goat Cheese
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
7 g
Thyme
1 unit(s)
Miso Broth Concentrate
(Contains Soy)
50 g
Shallot
2 unit(s)
Garlic, cloves
¼ cup
Panko Breadcrumbs
(Contains Wheat)
113 g
Green Peas
1 unit(s)
Green Onion
310 g
Chicken Breast Tenders
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ cup
Milk*
(Contains Milk)
0.13 tsp
Salt*
0.06 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Massage risotto rice pouch with the palm of your hand, or use the bottom of a pan to separate grains before opening.Thinly slice mushrooms.Strip 1 tbsp (2 tbsp) thyme leaves from stems. Roughly chop.Peel, then mince or grate garlic.Peel, then finely chop shallot.Thinly slice green onions.Pat chicken dry with paper towels. Season with salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until golden-brown and cooked through, 3-4 min per side.** Remove from heat, then transfer to a plate. Cover to keep warm.
Heat a small pan over medium heat. When hot, add 2 tbsp (4 tbsp) butter. Swirl to melt. Add panko. Toast, stirring often, until golden brown, 3-4 min. Season with salt and pepper. Transfer to a small bowl. Set aside.
Heat the same pan (from step 1) over medium-high.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add mushrooms, thyme, shallots, peas, garlic and half the green onions. Cook, stirring occasionally, until mushrooms begin to brown, 4-5 min.
Add rice, miso broth concentrate and 1/4 cup (1/2 cup) milk and 1/2 cup (1 cup) water to the pan with veggies. Stir until combined and rice is warm through, 2-3 min. Remove from heat, then stir in goat cheese and Parmesan. Season with salt and pepper, to taste.
Divide creamy mushroom risotto between plates. Top with chicken.Sprinkle buttery panko topping and remaining green onions over top.
