We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

OK, I Agree
Chicken Parsnip Risotto

Chicken Parsnip Risotto

Rating
4rating out of 5

(1221 reviews from our customers)

Prep Time

45 min

Cuisine

British

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

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
parsnip
100g parsnips
Shallot
2 shallots
Leek
1 leek
garlic-clove
2 garlic cloves
fresh-rosemary
5g fresh rosemary
British diced chicken 2
200g British diced chicken breast
Rennet-Free-parmesan
40g Italian hard cheese †
chicken stock cube (new 5/18)
1 chicken stock cube †
Balsamic-vinegar
2 tbsp balsamic vinegar †
Arborio-rice
160g arborio rice
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 100g parsnips
  • 1 shallot
  • 1 leek
  • 1 garlic clove
  • 5g rosemary
  • British diced chicken breast
  • 40g Italian hard cheese<span class="strong">†</span>
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 1 balsamic vinegar sachet (30ml)<span class="strong">†</span>
  • 160g arborio rice
Typical Values per 100g per serving
Energy 545 kJ
128 kcal
2375 kJ
558 kcal
Fat
of which saturates
2 g
1.1 g
8.8 g
4.6 g
Carbohydrate
of which sugars
19.6 g
2.2 g
85.5 g
9.7 g
Fibre 1.8 g 8 g
Protein 8.7 g 37.9 g
Salt 0.64 g 2.78 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
100g parsnips
parsnips
1 shallot
shallot
1 leek
leeks
1 garlic clove
garlic
5g rosemary
rosemary (100%)
British diced chicken breast
40g Italian hard cheese
pasteurised cows milk, salt, vegetable rennet, starter, calcium chloride (e509)
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
1 balsamic vinegar sachet (30ml)
wine vinegar(77%), concentrated grape must, potassium metabisulphite (sulphites)
160g arborio rice
arborio rice
Allergens
  • Allergens highlighted by † (milk, celery, sulphites)

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

Share Your Creations

Get social and share your best culinary Gousto creations on:

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!

Share this recipe