Portuguese-Style 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.
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
capsicum
1 stalk
celery
1 packet
Mild Chorizo
1 packet
arborio rice
1 packet
tomato paste
1 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
Cooking Steps
• 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.
• 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 (21/4 cups for 2 people / 41/2 cups for 4 people) and stir to combine. 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.
• 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) and serve with any remaining lemon wedges. Enjoy!