Tomato & Chicken Risotto With Basil Oil

Tomato & Chicken Risotto With Basil Oil

Rating
4.50rating out of 5

(2111 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

Use within

3-4 days

Gradually stirring the starch out of arborio rice enables you to create a natural, indulgent creaminess without the extra kcals. Served with simple pan-fried chicken and a drizzle of fresh basil oil, this satisfying tomato risotto is what food dreams are made of.

Prep Time

35 min

Cuisine

Italian

Use within

3-4 days

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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!

In Your Box
Ingredients for 2 people (double for 4)
can of chopped tomatoes 1
1 tin of chopped tomatoes
Arborio-rice
160g traditional arborio rice
garlic-clove
2 garlic cloves
chicken stock cube (new 5/18)
1 chicken stock cube †
basil 3.18
10g fresh basil
Red-wine-vinegar
1 tbsp red wine vinegar †
Cheddar-cheese
40g Irish mature cheddar †
Onion
1 onion
British diced chicken 2
250g British diced chicken breast
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • can of chopped tomatoes
  • 160g arborio rice
  • 1 garlic clove
  • 1 chicken stock cube<span class="strong">†</span>
  • 10g basil
  • 1 red wine vinegar sachet (15ml)<span class="strong">†</span>
  • 40g mature cheddar<span class="strong">†</span>
  • 1 brown onion
  • 250g British diced chicken breast
Typical Values per 100g per serving
Energy 473 kJ
111 kcal
2592 kJ
609 kcal
Fat
of which saturates
1.9 g
1 g
10.3 g
5.5 g
Carbohydrate
of which sugars
16 g
2.3 g
87.5 g
12.5 g
Fibre 0.6 g 3.3 g
Protein 8.2 g 45 g
Salt 0.6 g 3.3 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
can of chopped tomatoes
chopped tomatoes 99.8%, salt
160g arborio rice
Arborio rice
1 garlic clove
1 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, parsely, caramel syrup, antioxidant (extracts of rosemary).
10g basil
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: SULPHITES E220
40g mature cheddar
pasteurised cows MILK, salt, starter culture, vegetarian rennet
1 brown onion
250g British diced chicken breast
Allergens
  • Allergens highlighted by † (celery, 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 Tomato & Chicken Risotto With Basil Oil

Boil a kettle

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

2 Tomato & Chicken Risotto With Basil Oil

Peel and dice the onion[s] finely

Peel and finely chop (or grate) the garlic

3 Tomato & Chicken Risotto With Basil Oil

Meanwhile, heat a large, wide-based pan (preferably non-stick) with 1-2 tbsp olive oil over a medium heat

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

4 Tomato & Chicken Risotto With Basil Oil

Add the arborio rice and chopped garlic to the onion

Mix well to make sure the rice is evenly coated in the onion and oil

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

5 Tomato & Chicken Risotto With Basil Oil

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

Meanwhile, grate the cheddar cheese

Chop the basil finely, including the stalks

6 Tomato & Chicken Risotto With Basil Oil

Grind the chopped basil (reserve a little for garnish!) and a pinch of salt in a pestle and mortar to form a basil paste

Add 1-2 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 Tomato & Chicken Risotto With Basil Oil

Heat a separate pan with 1-2 tbsp olive oil over a medium-high heat

Once hot, add the diced chicken and stir-fry for 3-5 min or until cooked and coloured, then season lightly with salt and pepper

Once the risotto is nearly cooked, add the red wine vinegar and 1/2 tsp [1 tsp] sugar and cook for a further 2 min, then taste for seasoning adding more if needed

8

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Stir the cooked chicken and half of the grated cheese into the cooked risotto and serve in bowls 

Garnish with the remaining grated cheese and chopped basil, then drizzle with basil oil

Enjoy!

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