Italian Herb Chicken Thighs and Pea Risotto
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Italian Herb Chicken Thighs and Pea Risotto

Italian Herb Chicken Thighs and Pea Risotto

with Spinach and Parmesan

Creamy risotto and cheesy baked chicken thighs 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!

Tags:
Family Friendly
Allergens:
Milk

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

Preparation Time45 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

56 g

Green Peas

56 g

Baby Spinach

½ unit(s)

Yellow Onion

¾ cup

Arborio Rice

2 unit(s)

Chicken Broth Concentrate

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tsp

Garlic Salt

1 unit(s)

Garlic, cloves

½ tbsp

Italian Seasoning

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.56 tsp

Salt*

0.13 tsp

Pepper*

½ tbsp

Oil*

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Nutrition Values

Calories690 kcal
Fat26 g
Saturated Fat11 g
Carbohydrate71 g
Sugar4 g
Dietary Fiber5 g
Protein40 g
Cholesterol165 mg
Sodium1880 mg
Trans Fat0.5 g
Potassium700 mg
Calcium250 mg
Iron3.75 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

Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Medium Non-Stick Pan
Paper Towel
Parchment Paper

Instructions

Simmer broth and prep
1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Combine 4 cups (5 3/4 cups) water, broth concentrates and 1/2 tsp (1 tsp) salt 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.

Sauté onions
2

Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted. Add onions. Cook, stirring occasionally, until slightly softened, 2-3 min.

Start risotto
3

Add garlic and rice to the pan with onions. Season with half the garlic salt. Cook, stirring often, until fragrant, 1 min. Reduce heat to medium.Add 1 cup broth to the pan. 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 like oatmeal!) Add peas halfway through.

Cook chicken
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 garlic salt. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Transfer to a parchment-lined baking sheet. Sprinkle 1 tbsp (2 tbsp) Parmesan over top. Roast in the middle of the oven until chicken is cooked through, 12-14 min.**

Finish risotto
5

When the last addition of broth is almost completely absorbed, roughly chop spinach.Add spinach, remaining Parmesan, 1 tbsp (2 tbsp) butter and any chicken 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.

Finish and serve
6

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