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Tomato & Chicken Risotto With Basil Oil

Tomato & Chicken Risotto With Basil Oil

Rating
4.5rating out of 5

(3924 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

This tomato risotto is what food dreams are made of. You'll stir arborio rice in stock until it's creamy and indulgent, then top it with golden brown British chicken and fresh basil oil. Yum!

Prep Time

35 min

Cuisine

Italian

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)
Onion
1 onion
Arborio-rice
160g arborio rice
garlic-clove
2 garlic cloves
basil 3.18
10g fresh basil
British diced chicken 2
250g British diced chicken breast
Cheddar-cheese
40g cheddar cheese †
chicken stock cube (new 5/18)
1 Knorr chicken stock cube †
Red-wine-vinegar
1 red wine vinegar sachet (15ml) †
Tin of chopped tomatoes re-sized
1 can of finely chopped tomatoes (400g)
You Will Need
Pestle & mortar, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 160g arborio rice
  • 1 garlic clove
  • 10g basil
  • 250g British diced chicken breast
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 1 red wine vinegar sachet (15ml)<span class="strong">†</span>
  • 1 can of finely chopped tomatoes (400g)
Typical Values per 100g per serving
Energy 503 kJ
118 kcal
2446 kJ
574 kcal
Fat
of which saturates
2.1 g
1.1 g
10 g
5.3 g
Carbohydrate
of which sugars
17.1 g
1.9 g
83.3 g
9.4 g
Fibre 0.9 g 4.2 g
Protein 8.8 g 42.7 g
Salt 0.64 g 3.09 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
1 brown onion
brown onion
160g arborio rice
arborio rice(100%)
1 garlic clove
garlic
10g basil
basil (100%)
250g British diced chicken breast
chicken breast fillet (100%)
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
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 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
1 can of finely chopped tomatoes (400g)
Tomato, acidity regulator: citric acid
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

Boil a kettle

Dissolve the Knorr chicken stock cube[s] in 400ml [800ml] boiled water

2

Peel and finely dice the onion[s]

Peel and finely chop (or grate) the garlic

3

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat

Once hot, add the diced onion and a pinch of salt and cook for 3 min until starting to soften, but not coloured

4

Add the arborio rice and chopped garlic to the pan stirring to coat the grains of rice in the oil

Add the chopped tomatoes and stir continuously until the rice has absorbed most of the tomato juice

5

Add the chicken stock a ladle at a time, stirring continuously for 15-20 min or until all the stock has absorbed and the rice is cooked – this is your tomato risotto

Meanwhile, grate the cheddar cheese

Chop the basil finely, including the stalks

6

Grind most of the chopped basil (save some for garnish!) and a pinch of salt in a pestle & mortar to form a paste

Add 2 tbsp [4 tbsp] olive oil and mix well – this is your basil oil

Tip: If you don't have a pestle and mortar, chop the basil leaves very finely and mix with olive oil

7

Heat a separate, large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the diced chicken and cook for 8 min or until coloured and cooked through (no pink meat!), then season lightly with salt and pepper

Once the risotto is nearly done, add the red wine vinegar and 1/2 tsp [1 tsp] sugar and cook for a further 2 min

8

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Add the cooked chicken and half of the grated cheese to the tomato risotto and gently stir it all together – this is your tomato & chicken risotto

Serve the tomato & chicken risotto in bowls and garnish with the remaining grated cheese and chopped basil, then drizzle with the basil oil

Enjoy!

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