Meal Kit
Family
One-Pot Bruschetta Chicken Risotto
with Parmesan
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} calories
Chef
Ryan Pugh
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 1½ cups Arborio Rice
- 8 oz. Grape Tomatoes
- 6 tsp. Chicken Broth Concentrate
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1 oz. Butter
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1 oz. Shredded Parmesan Cheese
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1 oz. Light Cream Cheese
- 2 Green Onions
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1 oz. Basil Pesto
- 1 tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) EOd2dBPG
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Calories590
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Carbohydrates64g
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Net Carbs60g
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Fat19g
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Protein40g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Mixing Bowl
- 1 Large Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Quarter tomatoes.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat diced chicken dry, and season all over with a pinch of salt. -
2 Cook the Chicken
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add diced chicken to hot pot and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate and tent with foil. Keep pot over medium-high heat. -
3 Start the Risotto
Add 2 tsp. olive oil, rice, and white portions of green onions to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add 1 cup boiling water from small pot and chicken broth concentrate to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. -
4 Finish the Risotto
Add 1 cup boiling water from small pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.Remove from burner. Stir in garlic salt, half the Parmesan (reserve remaining for garnish), softened butter, and softened cream cheese until combined. Cover and set aside. -
5 Make Bruschetta and Finish Dish
In a mixing bowl, combine tomatoes, pesto, green portions of green onions, and a pinch of salt.
Plate dish as pictured on front of card, topping risotto with chicken, bruschetta, and remaining Parmesan. Bon appétit!
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