Easy Chorizo & Veggie Risotto
with Parmesan
We believe weeknight dinners should be tasty and on the table without too much fuss. Hence, we present you with our oven-baked chorizo risotto. Minimal stirring, loads of comforting ooziness and superbly satisfying—what could be better?
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 packet
Mild Chorizo
1
Brown Onion
1
tomato
1
leek
1 packet
arborio rice
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
tomato paste
1 bag
salad leaves
1 sachet
Nan's Special Seasoning
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
2 cup
boiling water
40 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Roughly chop mild chorizo and onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and onion, stirring, until starting to brown, 3-4 minutes. • Meanwhile, boil the kettle. Roughly chop tomato. Thinly slice leek. • Add tomato and leek to chorizo and cook, tossing, until starting to soften, 3-4 minutes.
• Add arborio rice, garlic paste, tomato paste and Nan's special seasoning to the pan with chorizo and cook, stirring, until fragrant, 1 minute. • Remove from heat, then add the boiling water (2 cups for 2 people / 4 cups for 4 people). Stir to combine, then transfer risotto mixture to a 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.
• When risotto is done, stir through the butter, salad leaves and 1/2 the grated Parmesan cheese. Season to taste.
TIP: If the risotto looks dry, stir through a splash of water.
• Divide chorizo and veggie risotto between bowls. • Top with remaining Parmesan cheese to serve.