Chorizo, Thyme & Roasted Roma Tomato Risotto
with Parmesan Cheese
What happens when you cook chorizo with thyme, lemon zest and chilli, then use this as the base for risotto? We could tell you, but the best way to find out is to try it yourself! While you're at it, throw in some baby Roma tomatoes for a sweet burst of flavour.
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Ingredients
1 packet
Mild Chorizo
1 unit
onion
2 clove
garlic
½ unit
lemon
1 bunch
thyme
1 pinch
chilli flakes
1 packet
arborio rice
1 sachet
Chicken-Style Stock Powder
1 tin
Baby Roma Tomatoes
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 bag
baby spinach leaves
Not included in your delivery
tbs
olive oil
2 cup
water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Roughly chop the mild chorizo. Finely chop the brown onion. Finely chop the garlic. Zest the lemon to get a pinch, then slice into wedges. Pick the thyme leaves. TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the stems are very soft, you can just chop them instead.
In a large frying pan, heat a small drizzle of olive oil over a medium-high heat. Add the chorizo and cook, stirring, until golden and crisp, 3-4 minutes. Add the onion and cook, stirring, until softened, 4 minutes. Add the garlic, thyme, lemon zest and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Add the arborio rice and stir until combined.
Add the water and chicken-style stock powder to the rice and bring to the boil. Transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid has absorbed and the rice is ‘al dente’, 24-28 minutes. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the risotto is baking, drain the tinned baby Roma tomatoes. Place the tomatoes and a drizzle of olive oil on an oven tray lined with baking paper. Season with a generous pinch of salt and pepper and toss to coat. Roast on the top rack of the oven until blistered, 15-20 minutes.
When the risotto is done, remove from the oven and stir through a splash of water if needed. Stir in the grated Parmesan cheese, butter and the baby spinach leaves. Gently fold in the roasted tomatoes. Season to taste.
Divide the chorizo, thyme and roasted Roma tomato risotto between bowls. Serve with the lemon wedges.