4-Serving Meal

One-Pot Bruschetta Chicken Risotto with Parmesan

with basil pesto

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 4)

  • Info
    1 oz. Light Cream Cheese
  • Info
    1 oz. Shredded Parmesan Cheese
  • 24 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    1 oz. Butter
  • 6 tsp. Chicken Broth Concentrate
  • 2 Green Onion
  • 1 tsp. Garlic Salt
  • Info
    4 tsp. Basil Pesto
  • 8 oz. Grape Tomatoes
  • 1½ cups Arborio Rice

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    622
  • Carbohydrates
    65g
  • Fat
    20g
  • Protein
    45g
  • Sodium
    1739mg

Recipe Steps

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    prepare ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Quarter tomatoes

    NEED NEW STEP SHOT SHOWING QUARTERED TOMATOES

  2. 2

    Cook Chicken

    "Pat chicken breasts dry and, on a separate cutting board, cut into 1"" dice. Place a large pot over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes." Transfer to a plate and reserve pan, no need to wipe clean.

  3. 3

    Start Risotto

    " Place the large pot from cooking the chicken over medium-high heat and add 2 tsp. olive oil. Add rice and green onion bottoms to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 2 cup boiling water and chicken broth to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. Add 1 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left. Remove from burner. Add garlic salt, half of the parmesan, butter and cream cheese. Stir to combine, then cover and set aside."

  4. 4

    Make bruschetta topping

    Combine Tomatoes, basil pesto, green onion tops and ¼ tsp salt. mix well and reserve.

  5. 5

    Finish dish

    Top risotto with bruschetta mixture and garnish with remaining parmesan. Bon appetite!

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