Ranchin' Chicken & Bacon Risotto
with Cheesy Roasted Broccoli & Lemon
Creamy, luxurious, and always satisfying what's not to love about risotto? This version has crispy, smoky bits of bacon and fresh herbaceous pops of chives throughout and is finished with a bright squeeze of lemon. juice. It's topped with a crispy ranch-seasoned chicken cutlet and served with roasted cheesy broccoli on the side.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
1 unit
Lemon
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 teaspoon
Ranch Spice
3 unit
Chicken Stock Concentrate
¾ cup
Arborio Rice
¼ ounce
Chives
3 tablespoon
Sour Cream
(Contains Milk)
1 unit
Broccoli
2 tablespoon
Cream Cheese
(Contains Milk)
20 ounce
Chicken Cutlets
4 ounce
Bacon
½ ounce
Cheddar Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
Butter
(Contains Milk)
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. In a large pot, bring 5 cups water (8 cups for 4) to a boil. Wash and dry produce. • Zest and quarter lemon. Cut broccoli into bite-size pieces if necessary. Halve, peel, and mince onion. Mince chives. • In a small bowl, combine panko, half the Ranch Spice, a drizzle of oil, and as much lemon zest as you like. TIP: Love ranch? Feel free to add more Ranch Spice!
• Heat a large, dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Reserve 1 TBSP of bacon fat (2 TBSP for 4 servings) in a second small bowl. Wipe out pan. Once cool enough to handle, roughly chop.
• Pat chicken* dry with paper towels and season all over with salt and pepper. Evenly spread a thin layer of sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides).
• Toss broccoli on one side of a lightly oiled baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread broccoli out across entire sheet.) • Place chicken on opposite side of sheet and drizzle with olive oil. Roast on top rack, until broccoli is browned and chicken is cooked through, 14-16 minutes. (For 4, add chicken to a second sheet; roast broccoli on top rack and chicken on middle rack, swapping positions halfway through.)
• Meanwhile, heat pan used for bacon over medium-high heat. Add reserved bacon fat and 2 TBSP butter (4 TBSP for 4 servings); stir until melted and combined. Add onion; cook, stirring, until onion is slightly softened, 2-3 minutes. • Add rice, stock concentrates, and 1 cup boiling water. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining water––adding 1⁄2 cup at a time and stirring until liquid has absorbed–– until rice is al dente and mixture is creamy, 20-25 minutes. Remove from heat. TIP: Depending on the size of your pan, you may need a little more or a little less water. • Add cream cheese, half the chives, half the bacon, and juice from one lemon wedge (juice from two wedges for 4 servings) to pan with risotto; stir to combine. Taste and season with salt and pepper if desired.
• Once broccoli and chicken have finished roasting, remove from oven. Transfer chicken to a cutting board to rest for at least 3 minutes. • Sprinkle broccoli with cheese and gently toss (careful, baking sheet is hot!) until slightly melted. TIP: If risotto is still cooking, tent broccoli with foil to keep warm until ready to serve.
• Divide risotto between shallow bowls. Top with chicken and broccoli in separate sections. Garnish with remaining bacon and remaining chives. Serve.
*Poultry is fully cooked when internal temperature reaches 165°.
Pork is fully cooked when internal temperature reaches 145°.
