Oven-Baked Chicken, Chorizo & Veggie Risotto
with Parmesan & Baby Leaves
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 veggies 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 packet
Soffritto Mix
1 packet
risotto-style 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 sachet
Nan's Special Seasoning
1 packet
baby leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
chicken breast
Not included in your delivery
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. • Cut mild chorizo into 1cm chunks. Thinly slice courgette into half-moons. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and soffritto mix, stirring, until starting to brown, 3-4 minutes. • Meanwhile, boil the kettle.
TIP: If you want to hide the courgette in the risotto for your child, grate it instead!
• Add risotto-style 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 courgette and 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.
• In the last 10 minutes of cook time, cut chicken breast into 2cm chunks. • Wash and dry frying pan, then 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. • When the risotto is done, stir through the butter, chicken, baby leaves and half the grated Parmesan cheese. Season to taste.
TIP: If the risotto looks dry, stir through a splash of water. TIP: if your child does not want baby leaves, stir it through the adult's portion only. TIP: Chicken is cooked through when it's no longer pink inside.
• Divide Nan's chicken, chorizo and veggie risotto between kid's and adult's portion. • Sprinkle with remaining Parmesan cheese to serve. Enjoy!