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Easy prep
20 minutes

Chicken with Black Garlic & Caramelized Onion Risotto

Fresh Side Salad

Cooking time

20 minutes

Servings

2/4

Calories

850 /serving

Risotto unites two comforting ingredients we absolutely adore: rice and cheese. Traditionally risotto takes time and patience, but we’ve saved on both here by caramelizing onions and black garlic (which has a soft, molasses-like flavour) in advance, and providing a demi-glace and herbaceous spice mix that infuses the rice with flavour as it cooks. You’ll pan-sear juicy chicken before enriching the bed of risotto with sautéed greens, butter and Grana Padano. Garnish the side salad with crunchy carrot and radish, and dress in a homemade vinaigrette to complete this classy plate.

We will send you:

  • 2 Chicken breasts (or 320g chicken fillets)
  • 60g Baby spinach (or baby kale)
  • 100g Julienned carrots
  • 60g Sliced radishes
  • 1 Black garlic clove
  • 15ml Balsamic vinegar
  • 30g Vegetable demi-glace
  • 165g Arborio rice
  • 50g Caramelized onions
  • 25g Grana Padano (contains rennet)
  • 9g Lemony Dill & Marjoram spice blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)

Contains: Eggs, Milk, Sulphites

You will need:

Medium pot
Large pan
Olive oil
Oil
1 or 2 tbsp Butter
Salt & pepper
Total Fat
36 g
Saturated Fat
10 g
Sodium
700 mg
Total Carbs
81 g
Sugars
7 g
Protein
51 g
Fibres
5 g
Preparation
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Start the risotto
Mince the black garlic. In a medium pot, heat a drizzle of oil on medium-high. Add the caramelized onions, black garlic and ½ the balsamic vinegar. Cook, 1 to 2 minutes, until the vinegar has evaporated. Add the rice and cook, stirring constantly, 30 seconds to 1 minute, until the rice is slightly translucent. Add the demi-glace and 3 cups water (5 cups for 4 portions); season with ⅔ of the spice blend, ½ tsp salt and pepper. Bring to a boil then reduce the heat to a simmer. Cook, stirring occasionally, 12 to 15 minutes, until most of the liquid has been absorbed and the rice is al dente (still firm to the bite).
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Cook the chicken
While the risotto cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a cutting board. Let the chicken rest for 5 minutes before slicing it against the grain.
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Make the salad
While the chicken cooks, in a large bowl, combine the remaining balsamic vinegar with 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add ½ of the spinach, the carrots and the radishes; toss to combine.
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Finish the risotto
To the pot of risotto, add the Grana Padano, remaining spinach and 1 tbsp butter (double for 4 portions). Stir to combine and season with S&P to taste.
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Plate your dish
Divide the finished risotto between your plates. Top with the sliced chicken. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.