Zesty Chicken with Creamy Risotto

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Zesty Chicken with Creamy Risotto

Lemon and sage seared chicken breast with grape tomatoes and greens served on a sumptuous tomato risotto.

Ingredients to serve 2

  • 2 x Chicken Breast - flattened
  • ½ x Lemon - zested, halved then juiced
  • 5g x Sage - chopped
  • 5g x Crushed Garlic
  • ½ x Onion - diced
  • 100g x Arborio Rice
  • 15g x Tomato Paste
  • 5ml x Paprika
  • 100ml x Cream
  • ½ sachet x Chicken Stock
  • 60g x Ricotta - gently crumbled
  • 100g x Cherry Tomatoes
  • 150g x Green Beans - stem end trimmed
  • 30g x Butter (from your pantry)
  • 4-5 cups x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast - flattened
  • 1 x Lemon - zested, halved then juiced
  • 10g x Sage - chopped
  • 10g x Crushed Garlic
  • 1 x Onion - diced
  • 200g x Arborio Rice
  • 30g x Tomato Paste
  • 10ml x Paprika
  • 200ml x Cream
  • 1 sachet x Chicken Stock
  • 120g x Ricotta - gently crumbled
  • 200g x Cherry Tomatoes
  • 300g x Green Beans - stem end trimmed
  • 60g x Butter (from your pantry)
  • 8-10 cups x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands, lemon, cherry tomatoes and green beans well. Rinse your sage thoroughly and drain on paper towel.

Gino's Tip

If your pot is too wide, the rice will cook in a thin layer and won't be able to bump and grind enough to generate starch. Another problem: there will be hot and cold spots in your pot, so choose one that fits perfectly over your burner.

Step 1 - Roasted Greens and Tomatoes

Toss your green beans in a large mixing bowl with a drizzle of olive oil and season with salt and pepper. Place your green beans on an oven tray and place into the oven for 4-5 minutes, in the meanwhile toss your cherry tomatoes in the same bowl with olive oil, salt and pepper. After 4-5 minutes of cooking your green beans, add your cherry tomatoes and continue cooking until your beans are roasted and your cherry tomatoes are blushed about 6-8 minutes.

Step 2 - Paprika Risotto

Heat a large casserole pan over medium-high heat. Add a dash of olive oil and fry your diced onion for 3-4 minutes until soft. Now add your arborio rice and cook until the rice looks translucent. Add your paprika and cook for a minute while stirring, then add your tomato paste and cook for a minute stirring constantly. Proceed to add half a cup of water and your chicken stock. Reduce your heat and cook while stirring regularly, until the water is almost absorbed. Repeat the process of adding water until you have no water left and the rice is al dente (tender with a slight bite). Your risotto should be done in 17-20 minutes, but if it isn't cooked to your desired doneness continue the process by adding more water. Lastly, fold in your cream and cook for 1-2 minutes. Season to taste with salt and pepper.

Step 3 - Zesty Chicken

Rub your chicken breast with olive oil and season both sides with salt and pepper. Place a large grill pan over high heat. Once your pan is hot and smoking, fry your chicken breast for 2-3 minutes on each side until completely cooked through. Depending on the size of your pan, you might have to do them 2 at a time to get the caramelization we’re looking for. Make sure to allow your pan to get back to heat between each batch. While your chicken breasts are cooking, add your chopped sage, crushed garlic and butter in a bowl and microwave until liquid then add your lemon zest. Drizzle over your breasts, once they are done.

To Serve

Divide your paprika risotto amongst your servings, top with your roasted green beans and tomatoes and finish with your zesty chicken (whole or sliced) and your crumbled ricotta.