Winter warmer recipe: Slow-cooked chicken & creamy risoni bake

As the season changes and the cold days set in, there’s no better time to turn to your favourite comfort food to fuel you through the winter months. 

For most Kiwis, winter is time to turn to trusty soup and stew recipes – there’s nothing like a repertoire of warm, hearty meals to get you inspired. 

If you’re looking for new inspiration to spice up your at-home winter dining, HelloFresh have a delicious range of slow cook recipes – and all that is required for these slow, but flavoursome recipes is an oven. 

Slow-cooked chicken & creamy risoni bake recipe


  • 1 Leek (118g)
  • 1 bunch of Baby Broccoli (90g)
  • 1 clove of garlic
  • 1 sachet of garlic herb & seasoning (13g)
  • 320g of Chicken Breast
  • 125ml of Longlife Cream
  • 1/2 tbs of Flour
  • 5g of Chicken Style Stock Powder
  • 1 1/2 cups of water
  • 95g of Risoni
  • 20g of butter
  • 30g of spinach
  • 30g of Parmesan Cheese


  1. Preheat oven to 180c/160c fan-forced. Thinly slice lee. Trim baby broccoli. Finely chop garlic.

  2. In a medium bowl, combine garlic & herb seasoning, a pinch of salt and a drizzle of olive oil. Add chicken breast and toss to coat. In a large ovenproof saucepan, heat a drizzle of olive oil over medium-high heat. When oil is hot, sear chicken until golden, 2-3 minutes each side. Transfer to a plate. (TIP: The chicken will finish cooking in step 3!)

  3. Return the saucepan to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until slightly softened, 2-3 minutes. Add the plain flour and 1/2 garlic and cook until fragrant, 1 minute. Stir in cream, chicken-style stock powder and the water. Season and bring to the boil. Return chicken to the pan, then cover with a lid or tightly with foil and bake for 25 minutes. (TIP: If you don’t have an ovenproof saucepan, transfer mixture to a baking dish instead!)

  4. Remove lid or foil from the saucepan, then add risoni and the butter and stir to combine. Bake, uncovered, for another 30-35 minutes, until risoni is ‘al dente’, most of the liquid is absorbed and chicken is cooked through. Remove pan from the oven, then add salad leaves and stir through until wilted. Set aside to rest for 5 minutes.

  5. While the stew is resting, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 4-5 minutes. Add remaining garlic and cook until fragrant, 1 minute. Season to taste.

  6. Divide creamy risoni bake between bowls. Top with baby broccoli and chicken. Sprinkle with grated Parmesan cheese to serve.
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