Chicken Parsnip Risotto

Chicken Parsnip Risotto

Rating
4.00rating out of 5

(1210 reviews from our customers)

Prep Time

45 min

Cuisine

British

Use within

5-6 days

In this dish, the chicken is marinated in balsamic vinegar which transforms into a glossy, tangy, sticky glaze when it cooks. This cuts through the sweet, piney, cheesy risotto beautifully. An unusual combination that really works.

Prep Time

45 min

Cuisine

British

Use within

5-6 days

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In Your Box
Ingredients for 2 people (double for 4)
Arborio-rice
160g arborio rice
Chicken-stock-cube
1 chicken stock cube
fresh-rosemary
5g fresh rosemary
Balsamic-vinegar
2 tbsp balsamic vinegar †
British diced chicken 2
200g British diced chicken breast
garlic-clove
2 garlic cloves
Rennet-Free-parmesan
40g Italian hard cheese †
Leek
1 leek
parsnip
100g parsnips
Shallot
2 shallots
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • arborio rice
  • chicken stock cube
  • rosemary
  • balsamic vinegar<strong>†</strong>
  • British diced chicken breast
  • garlic clove
  • Italian hard cheese<strong>†</strong>
  • leek
  • parsnips
  • shallots
Typical Values per 100g per serving
Energy 529 kJ
125 kcal
2315 kJ
547 kcal
Fat
of which saturates
2.1 g
1.5 g
9 g
6.6 g
Carbohydrate
of which sugars
17.5 g
2 g
76.8 g
8.7 g
Fibre 0.3 g 1.4 g
Protein 9.2 g 40.2 g
Salt 0.12 g 0.55 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
arborio rice
chicken stock cube
Sea salt, starch, glucose syrup, sustainable palm oil, raw cane sugar, yeast extract, 2,5% chicken meat powder, 2,5% chicken fat, natural flavouring, roasted onions, turmeric, pepper, parsley, rosemary
rosemary
balsamic vinegar
Wine vinegar, concentrated grape must, antioxidant: E224
British diced chicken breast
garlic clove
Italian hard cheese
Pasteurised cow's milk, Salt
leek
parsnips
shallots
Allergens
  • Allergens highlighted by † (sulphites, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Chicken Parsnip Risotto

Place the diced chicken in a bowl with half the balsamic vinegar (save the rest for step 6)

Add 1-2 tbsp olive oil and season generously with salt and pepper

Mix well and leave to marinate until step 4

2 Chicken Parsnip Risotto

Peel and chop the parsnip(s) into small bite-size pieces, discarding the root end(s)

Slice the leek(s) across into thin coins

Set the coins in a sieve and rinse under cold water to remove any grit

Boil a kettle

3 Chicken Parsnip Risotto

Peel and finely chop the shallots

Strip the rosemary leaves from the stalks

Finely chop the leaves and discard the stalks

Place a large, wide-based pan over a medium-high heat

4 Chicken Parsnip Risotto

Once hot, add the chicken to the dry pan and cook for 2-3 min or until starting to brown

Meanwhile, peel and chop (or grate) the garlic

Set the chicken aside on a plate for later and add 1-2 tbsp olive oil and a knob of butter to the pan

5 Chicken Parsnip Risotto

Once hot, add the parsnips and cook for 3-4 min or until lightly caramelised, stirring occasionally

Meanwhile, dissolve the stock cube(s) in 850ml (1.7L) boiled water

6 Chicken Parsnip Risotto

Add the rice, shallots, garlic, leek and rosemary to the pan and stir for 2 min

Add 200ml (400ml) stock and the remaining balsamic vinegar

Reduce the heat to medium and stir until nearly all the stock is absorbed

7 Chicken Parsnip Risotto

Continue to add the stock a quarter at a time, stirring continuously for 15-20 min or until all the stock is absorbed and the rice is tender

Tip: Stirring releases the starch from the rice and makes it creamy

Return the chicken to the pot and cook for 3-4 min or until cooked through

8

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Grate in half the cheese, add another knob of butter (optional) and stir through

Taste and tweak for seasoning, adding more if necessary

Serve and grate over the remaining cheese

Enjoy!

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