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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein22% · 45g
Carbs40% · 82g
Fat38% · 35g
6g
Fiber
580mg
Sodium
5.2g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
68th pctl
More protein than 68% of 1,474 meals
Protein density
5.2g /100cal
Leaner than 63% of meals
vs Poultry average
6% heavier
This860
Avg812
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✓ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Sodium Smart✓ Easy Prep✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Chopped Chicken Breast
Zucchini
Peas
Chicken Stock Concentrate
Lemon
Parmesan Cheese
Arborio Rice
Shallot
Salt
Black Pepper
Olive Oil
Butter
How to make it
1
Remove sausage* from casing if necessary; discard casing.Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes.Turn off heat. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, keeping as much oil in pan as possible.
2
Meanwhile, wash and dry produce.Halve, peel, and mince shallot. Trim zucchini; grate on the largest holes of a box grater. Zest and quarter lemon.In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates; bring to a boil, then reduce to a low simmer. (You’ll use the simmering stock in Step 4.)
3
Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for sausage over medium heat. Add shallot and zucchini; season with salt and pepper. Cook, stirring, until softened, 2-3 minutes.
4
Add rice and 1 cup simmering stock to pan with shallot and zucchini; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.
5
Once risotto is done, stir in sausage, peas, half the Parmesan, 2 TBSP butter (3 TBSP for 4 servings), and a squeeze of lemon juice to taste. Season generously with salt and pepper.
6
Divide risotto between bowls. Top with lemon zest and remaining Parmesan. Serve with any remaining lemon wedges on the side.
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Remove sausage* from casing if necessary; discard casing.Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes.Turn off heat. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, keeping as much oil in pan as possible.
2
Step 2
Meanwhile, wash and dry produce.Halve, peel, and mince shallot. Trim zucchini; grate on the largest holes of a box grater. Zest and quarter lemon.In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates; bring to a boil, then reduce to a low simmer. (You’ll use the simmering stock in Step 4.)
3
Step 3
Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for sausage over medium heat. Add shallot and zucchini; season with salt and pepper. Cook, stirring, until softened, 2-3 minutes.
4
Step 4
Add rice and 1 cup simmering stock to pan with shallot and zucchini; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.
5
Step 5
Once risotto is done, stir in sausage, peas, half the Parmesan, 2 TBSP butter (3 TBSP for 4 servings), and a squeeze of lemon juice to taste. Season generously with salt and pepper.
6
Step 6
Divide risotto between bowls. Top with lemon zest and remaining Parmesan. Serve with any remaining lemon wedges on the side.
HelloFresh leads the US meal-kit market with a rotating menu of 90+ weekly recipes across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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Among the prepared dishes in 's lineup, Chicken, Pea & Zucchini Risotto with HelloFresh's Chicken, Pea & Zucchini Risotto: 860 calories, 45g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan. is one of the more straightforward options to prepare. It comes in at 860 calories per serving, with 45g protein, enough to cover roughly 43 percent of a 2,000 calorie day.
Risotto is an Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish or vegetables. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
860Calories
45gProtein
82gCarbs
35gFat
6gFiber
580mgSodium
Daily calorie contribution43% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Chicken, Pea & Zucchini Risotto?
Chicken, Pea & Zucchini Risotto contains 860 calories and 45 g of protein per serving, portioned as HelloFresh's Chicken, Pea & Zucchini Risotto: 860 calories, 45g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Chicken, Pea & Zucchini Risotto?
Chicken, Pea & Zucchini Risotto is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Chopped Chicken Breast
Zucchini
Peas
Chicken Stock Concentrate
Lemon
Parmesan Cheese
Arborio Rice
Shallot
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