This dish takes flavour inspiration from your favourite trattoria! Hearty broth plumps up each grain of rice to create an irresistibly creamy risotto, topped with mouthwatering chicken. A sprinkle of fragrant, crispy sage leaves will make you feel like a top chef!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
200 g
Mixed Mushrooms
¾ cup
Arborio Rice
56 g
Yellow Onion, chopped
56 g
Baby Spinach
7 g
Sage
2 unit(s)
Garlic, cloves
2 unit(s)
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tsp
Chili Flakes
310 g
Chicken Breast Tenders
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
If you've opted to add chicken tenders, pat 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 cover to keep warm.