Portuguese-Style Double Chorizo & Capsicum Rice
with Feta & Parsley
Oops, we've done it again – put a clever twist on a weekday dinner to bring you something new and exciting, with flavours we know you love! Our latest creation is a warm bowl of mildly spiced chorizo, capsicum, rice and creamy feta to cool off those tastebuds.
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
capsicum
1 stalk
celery
2 packet
Mild Chorizo
1 packet
arborio rice
1 packet
tomato paste
pinch
chilli flakes
½
lemon
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
½ packet
parsley
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
2.25 cup
boiling water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Cut capsicum into bite-sized chunks. Finely chop celery and mild chorizo. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo, capsicum and celery, stirring, until tender and starting to brown, 3-4 minutes (cook in batches if your pan is getting crowded).
• Add arborio rice, tomato paste, chilli flakes (if using) and Aussie spice blend to the pan with chorizo and cook, stirring, until fragrant, 1-2 minutes. • Remove from heat, then add the boiling water (2 1/4 cups for 2 people / 4 1/2 cups for 4 people) and stir to combine. Transfer risotto mixture to a large baking dish. • Cover tightly with foil, then bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• Slice lemon into wedges. • When risotto is done, stir through the butter and a squeeze of lemon juice. Season with pepper.
TIP: If the risotto looks dry, stir through a splash of water
• Divide Portuguese-style chorizo and capsicum rice between bowls. • Crumble over cow's milk feta (see ingredients). Tear over parsley (see ingredients). Enjoy!