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Italian-Spiced Chicken and Pea Risotto

Italian-Spiced Chicken and Pea Risotto

with Spinach

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Creamy risotto and cheesy baked chicken are a match made in heaven in this classic, hearty dish. A little patience with the risotto is worth it to coax this time-honoured tradition into a luxurious meal!

Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

56 g

Green Peas

28 g

Baby Spinach

56 g

Yellow Onion

¾ cup

Arborio Rice

2 unit

Chicken Broth Concentrate

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Chicken Salt

1 unit

Garlic, cloves

½ tbsp

Italian Seasoning

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories720 kcal
Fat25 g
Saturated Fat11 g
Carbohydrate71 g
Sugar4 g
Dietary Fiber5 g
Protein51 g
Cholesterol155 mg
Sodium1350 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 the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Medium Non-Stick Pan
Parchment Paper
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Combine 4 1/2 cups water (5 1/2 cups for 4 ppl), broth concentrates and 1/4 tsp salt (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low, still covered. While broth comes to a boil, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces. Peel, then mince or grate garlic.

2

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add garlic. Cook, stirring often, until fragrant, 1 min.

3

Add rice to the pan with aromatics. Cook, stirring often, until toasted, 1-2 min. Add 1 cup broth to the pan with rice. Cook, stirring occasionally, until broth is almost completely absorbed. Repeat, adding 1 cup broth at a time, until texture is creamy and rice is tender, 28-33 min. (TIP: The consistency should be similar to oatmeal!) Add peas halfway through cooking. Season with half the chicken salt.

4

Meanwhile, heat a medium non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with pepper, half the Italian Seasoning (use all for 4 ppl) and remaining chicken salt. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Transfer chicken to a parchment-lined baking sheet. Sprinkle 1 tbsp Parmesan (dbl for 4 ppl) over chicken. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**

5

When the last addition of broth is almost completely absorbed, add spinach, remaining Parmesan, 1 tbsp butter (dbl for 4 ppl) and any juices from the baking sheet to the pan with risotto. Cook, stirring often, until spinach wilts and cheese melts, 2-3 min. (TIP: Add 1/4 cup water if risotto is too thick!) Season with salt and pepper, to taste.

6

Thinly slice chicken. Divide risotto between plates. Arrange chicken over top.