Chorizo & Leek Risotto
with Basil Pesto & Garlic Pangrattato
A chorizo risotto, that sounds like the magic words to conjure one enchanted dinner, fresh and steaming from the oven. Be amazed by the garlicky pangrattato on top of the risotto with pops of leek and herbs scattered throughout. Your tastebuds will be in awe.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
leek
2 clove
garlic
1 sachet
Garlic & Herb Seasoning
1 packet
arborio rice
1 sachet
Chicken-Style Stock Powder
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
Mild Chorizo
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
Not included in your delivery
olive oil
2 cup
water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Finely chop garlic. • Cut mild chorizo into 1cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek, stirring, until golden, 3-4 minutes. • Add garlic & herb seasoning and arborio rice, stirring, until fragrant, 1-2 minutes. • Add chicken-style stock powder and the water. Bring to the boil, then remove from heat. • Transfer risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Toast panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl and season to taste.
• When risotto has 5 minutes remaining, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook chorizo, tossing, until browned, 4-5 minutes.
• Remove risotto from oven, then stir through baby spinach leaves, basil pesto, chorizo and the butter. • Stir through a splash of water to loosen the risotto if needed. Season to taste.
• Divide chorizo and leek risotto between bowls. • Top with garlic pangrattato to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the pangrattato.