Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 10.32 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 400grams cup mushrooms
- 2 chicken breast fillets
- 2tablespoons lemon juice
- 2 rasher bacon, diced
- 1L chicken stock
- 1 1/2 cup kale leaves, chopped
- 2 cup arborio rice
- 1/4 cup olive oil
- 1/2 cup basil pesto
Nutrition per serving
3600kJ / 858Cal
3600 Kilojoules or 858 Calories
41% of daily energy intake*
Protein
42.5grams
Fat
35.5grams
Carbs
89.8grams
Sugars
4.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 200°C. Line a roasting pan with baking paper. Arrange mushrooms and chicken in pan and set aside.
Step 2 of 6
Heat 1 tbs oil in a large saucepan on medium-high heat. Cook onion and bacon for 4 minutes or until onion softens.
Step 3 of 6
Stir in rice and stock. Cover pan with a tight-fitting lid. Cook for 30 minutes or until rice is tender.
Step 4 of 6
Meanwhile, drizzle mushrooms and chicken with remaining oil and season. Bake in oven for 20 minutes, while the risotto is cooking. Rest chicken for 5 minutes, then slice.
Step 5 of 6
Meanwhile, pulse kale with pesto and lemon juice to a paste in a food processor.
Step 6 of 6
Top risotto with mushrooms and sliced chicken. Dollop with kale pesto to serve.
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