Feed A Crowd: Chicken and Corn Risotto Want extra bang for your buck?

k? Serve up more with our Feed A Crowd recipes.

We've used the same amount of meat but added more hearty ingredients like filling
Same Meal Price, More Servings! carbs and veggies to satisfy hungry tummies. If you’re on a 2-person plan, these
recipes make 4 portions; on a 4-person plan, they make 8 portions.
35 minutes 4 Servings
WHAT WE SEND
• 2 zucchini
• 2 corn cobs
• free-range chicken thigh
fillets
• 4 x 2 chicken-style stock
cubes
• 2 x 300g arborio rice
1. Prep ingredients 2. Brown chicken 3. Start risotto
• 2 x 100g feta 7

WHAT YOU NEED Quarter the zucchini lengthwise, then thinly Put the chicken and garlic in a bowl, season Reduce the heat to medium-low. Melt 40g
• 3 garlic cloves slice. Discard the husks and silks from the with salt and pepper and toss to coat. Heat 1 butter in the pan. Add the rice and corn and
• 1L (4 cups) boiling water corn, then slice the kernels from the cobs. tbs olive oil in a large deep frypan (see Feed A stir to coat. Add the chicken, stock and 1.25L
• 1 tbs olive oil Crush or finely chop 3 garlic cloves . Cut the Crowd) over high heat. Cook the chicken, (5 cups) water and stir to combine.
• 40g butter 7 chicken into 2cm chunks. Crumble the stock stirring occasionally, for 3-4 mins until
cubes into a heatproof jug, add 1L (4 cups) browned. Remove from the pan.
TOOLS
boiling water and stir to dissolve.
• large deep frypan or stockpot

Our veggies come straight from the farm,

so please wash them before cooking.

ALLERGENS
Milk (7). May contain traces of other
allergens.

NUTRITION PER SERVING

Energy 540kcal, Fat 17.6g, Carbs 68.5g,
Proteins 25.2g

4. Simmer risotto 5. Serve up 6. Feed A Crowd

Increase the heat to medium and cook, Divide the risotto among bowls, crumble over You'll need to go big here, so use the deepest
stirring occasionally, for 10 mins or until the the feta and enjoy! frypan you've got, or a large saucepan or
liquid is slightly reduced. Add the zucchini stockpot if you have one – but note that the
and cook, stirring occasionally, for 12 mins or cooking time may vary.
until the rice is almost tender and the liquid is
absorbed. Remove the pan from the heat and
stand for 5 mins. Taste, then season with salt
and pepper .

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