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Genoa chicken

with pea risotto and mushrooms

Ready in around 25 mins

RECIPE FACT:
Risotto is believed to have originated in what is now known as Lombardy. The first recipe identifiable as risotto dates from 1809. It includes rice sautéed in butter, bone marrow, onions with broth and saffron.
Nutritional Info:
  • Energy: 3,024kJ (723kcal)
  • Protein: 48g
  • Carbohydate: 63g
  • Sugars: 7g
  • Fat, total:30g
  • Saturated:17g
  • Sodium:842mg
  • Contains:Almonds, Gluten, Milk, Wheat
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO COOK THE RISOTTO:

    Empty the arborio rice into a pot and add 2 cups of boiling water from the kettle. Place the pot over a medium-high heat and bring to the boil. Once the rice is boiling, place a lid on the pot then reduce the heat to low and cook for 12 mins. Shake the pea cream and stir through the rice then add the peas, 1 tbsp of butter and baby spinach. Increase to a medium-high heat and cook for a further 3-4 mins until thickened, stirring often.

  • 2. TO COOK THE CHICKEN:

    Cut the mushrooms into half or quarters. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the Genoa chicken, season with salt and pepper and cook for 2 mins on each side. Add the mushrooms and cook for a further 2 mins or until the chicken is cooked through. Rest for a min before slicing.

  • TO SERVE:

    Spoon the pea risotto into bowls then add the mushrooms and herb chicken. Dollop with whipped ricotta and almond sprinkle.

Ingredients In your box:
  • 1 sachet of almond sprinkle
  • 1 pack of baby spinach
  • 1 pack of genoa chicken
  • 1 bag of mushrooms
  • 1 pot of pea cream
  • 1 pot of peas
  • 1 sachet of arborio rice
  • 1 pot of whipped ricotta
  • Pantry Staples: butter

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