Mediterranean Chicken Breast over Roasted Carrot Risotto
with Parmigiano Reggiano, lemon thyme & toasted almonds
No regular thyme in your box this week - instead, you'll cook with lemon thyme! A cousin of regular thyme, this variety has a bright, citrusy flavour that will add complexity to this dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Risotto rice
1 piece
Chicken breast with Mediterranean herbs
½ piece
Garlic
½ piece
Onion
1 piece
Carrot
2.5 g
Fresh lemon thyme
5 g
Fresh flat leaf parsley
(May be present: Selderij)
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
5 g
Shaved almonds
(Contains: Noten, Amandelnoten May be present: Pinda's, Noten, Sesamzaad)
¼ piece
Lemon
Not included in your delivery
300 milliliters
Low sodium vegetable stock
¾ tablespoon
Olive oil
¼ tablespoon
[Plant-based] butter
½ tablespoon
White wine vinegar
½ teaspoon
Honey [or plant-based alternative]
75 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Prepare the stock. Chop the onion and crush or mince the garlic. Heat a light drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion with the garlic and two thirds of the lemon thyme sprigs for 1 minute. Stir in the risotto rice and toast the grains for 1 minute.
Deglaze with the white wine vinegar, then pour in a third of the stock. Allow the stock to slowly incorporate, stirring regularly. Repeat with the rest of the stock, adding it in two more batches. The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente.
Meanwhile, cut the carrot into crescents and transfer to a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Drizzle with the honey, then roast in the oven for 15 - 20 minutes. Meanwhile, chop the parsley and quarter the lemon. Discard the stalks of the rest of the lemon thyme.
Heat a clean frying pan over high heat and toast the shaved almonds until golden brown. Remove from the pan and set aside. Melt a small knob of butter in the same pan over medium-high heat and fry the chicken for 2 minutes per side. Reduce the heat and fry for a further 4 minutes per side or until done.
Transfer half of the roasted carrots to a blender (or to a tall container, if using an immersion blender). Add the water for sauce (see pantry for amount). Blend until smooth, then transfer this to the risotto and mix well to combine. When the risotto is done, remove the lemon thyme springs and discard.
Slice the chicken. Serve the risotto on deep plates, topped with the chicken and the rest of the roasted carrots. Grate the Parmigiano Reggiano directly over the dish. Garnish with the toasted almonds, the parsley and lemon thyme leaves. Serve the lemon wedges alongside.
