Chorizo, Corn & Courgette Risoni
with Parmesan
There are plenty of choices for a good risoni out there, but we’re positive we have the winning combination of ingredients that will top the lot. The mild spice of the chorizo is cooled by a roasted pumpkin, then zested with lemon juice and doused in a tomato sauce. That sounds (and tastes) like the best to us.
The quantities provided above are averages only.
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
Brown Onion
1 tin
sweetcorn
1
courgette
1 packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
½
lemon
1 packet
Mild Chorizo
½ packet
tomato paste
1 bag
baby spinach leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. • Cut onion into wedges. Cut courgette into bite-sized chunks. Drain the sweetcorn. • Place onion, courgette and sweetcorn on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 15-20 minutes.
• Meanwhile, boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook risoni, uncovered, over high heat, ‘al dente’, 7-8 minutes. • Reserve some cooking water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain, then return risoni to the saucepan.
• Zest lemon to get a pinch, then slice into wedges. Roughly chop mild chorizo. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo until browned, 4-5 minutes. • Add tomato paste (see ingredients) and the butter and cook until fragrant, 1-2 minutes. • Remove pan from heat, then add risoni, roasted veggies, reserved cooking water, baby spinach leaves, lemon zest and a generous squeeze of lemon juice. Stir to combine. Season to taste.
Little cooks: Under adult supervision, older kids can help grate the zest.
• Divide chorizo, corn and courgette risoni between bowls. • Sprinkle over grated Parmesan cheese. Serve with any remaining lemon wedges. Enjoy!