Family Meal Kit
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. Cream Cheese
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1 oz. Butter
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1 oz. Shredded Parmesan Cheese
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1 oz. Basil Pesto
- 2 Green Onions
- 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) Gqy5WYqB
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Calories620
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Carbohydrates68g
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Net Carbs66g
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Fat21g
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Protein39g
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Sodium1610mg
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 Cook the Chicken
Pat chicken dry and season all over with half the garlic salt (reserve remaining for risotto).
Place a large pot over medium-high heat and add 2 tsp. olive oil.Add chicken to hot pot and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pot; no need to wipe clean.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Quarter tomatoes.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
3 Start the Risotto
Return pot used to cook chicken to medium-high heat. 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 base 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 remaining garlic salt, half the Parmesan (reserve remaining for garnish), softened butter, half the pesto (reserve remaining for bruschetta), and softened cream cheese until combined. Stir in chicken until combined.Cover and set aside. -
5 Make Bruschetta and Finish Dish
In a mixing bowl, combine tomatoes, remaining pesto, green portions of green onions, and a pinch of salt.
Plate dish as pictured on front of card, topping risotto with bruschetta and remaining Parmesan. Bon appétit!
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