Hearty Mushroom & Chorizo Risotto
with Flaked Almonds & Garden Salad
This comforting mushroom and chorizo risotto becomes rich and full of flavour with sharp grated Parmesan. Add a crisp cucumber salad and toasted almonds to perfectly round out the meal.
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
½
Onion
1 clove
garlic
1 packet
button mushrooms
1 sachet
Garlic & Herb Seasoning
1 packet
risotto-style rice
1 sachet
vegetable stock powder
1 packet
flaked almonds
(Contains Almond; )
1
cucumber
1
tomato
1 packet
baby leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Mild Chorizo
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
2 cup
water
2 tsp
balsamic vinegar
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion (see ingredients) and garlic. Thinly slice button mushrooms. • Roughly chop mild chorizo.
• In a large frying pan, heat half the butter and a drizzle of olive oil over medium-high heat. Cook chorizo, onion and mushrooms, stirring, until browned, 5-6 minutes. • Add garlic, garlic & herb seasoning and risotto-style rice and cook, stirring, until fragrant, 1-2 minutes.
• Add the water and vegetable stock powder to the rice and bring to the boil. • Transfer the risotto to a baking dish, then cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' means the rice is cooked through but still has a bit of firmness in the middle.
• Meanwhile, return frying pan to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. • Thinly slice cucumber(see ingredients). Roughly chop tomato. • In a medium bowl, combine the balsamic vinegar, honey and a small drizzle of olive oil, then season with salt and pepper. • Add tomato, cucumber and half the baby leaves to the dressing. Set aside.
• When the risotto is done, stir through grated Parmesan cheese, remaining butter and remaining baby leaves. Season to taste.
TIP: Stir through a splash of water if the risotto looks dry.
• Toss garden salad to combine. • Divide mushroom and chorizo risotto between bowls. • Garnish with toasted almonds. Serve with cucumber and tomato garden salad. Enjoy!