Nan's Chorizo, Chicken & 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 and chicken risotto. Minimal stirring, loads of comforting ooziness and superbly satisfying — what could be better?
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
courgette
1 bag
Soffritto Mix
1 packet
chicken breast
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
baby spinach 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. • Cup mild chorizo into 1cm chunks. Thinly slice courgette into half-moons. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo and soffritto mix, stirring, until starting to brown, 3-4 minutes. • Meanwhile, boil the kettle.
• 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) and courgette. 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 the risotto is done, stir through the butter, chicken, baby spinach leaves and half the grated Parmesan cheese. Season to taste.
TIP: If the risotto looks dry, stir through a splash of water.
• Divide chorizo, chicken and veggie risotto between bowls. • Top with remaining Parmesan cheese to serve. Enjoy!