Thyme, Chorizo & Pumpkin Risotto
with Lemon & Extra Parmesan Cheese
This rich pumpkin risotto comes together in the oven, leaving you to kick your feet up and enjoy quality time with the ones who matter. With the luxurious addition of chorizo, it takes this delicious and fragrant meal to the next level – taste it and see!
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
½
Onion
1 packet
thyme
½
lemon
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 sachet
Garlic & Herb Seasoning
1 packet
risotto-style rice
1 packet
peeled pumpkin pieces
1 packet
baby leaves
2 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 cup
boiling water
30 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Cut chorizo into 1cm chunks. Finely chop onion. • Pick thyme leaves. Zest lemon to get a good pinch, then slice into wedges.
Little cooks: Under adult supervision, older kids can help grate the zest.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 4-5 minutes. • Add thyme, garlic paste and garlic & herb seasoning and cook until fragrant, 1 minute.
• To the pan, add arborio rice 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 and bake until liquid is absorbed, 24-28 minutes.
• While the risotto is baking, place peeled pumpkin pieces and chorizo on a lined oven tray. • Drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes. • When the risotto has 5 minutes remaining, stir through baby spinach, then bake, covered with foil, until rice is ‘al dente’.
• When the risotto is done, stir through roast pumpkin and chorizo, the butter, lemon zest, 1/2 the grated Parmesan cheese and a squeeze of lemon juice. Season to taste.
TIP: Stir through a splash of water if the risotto looks dry.
• Divide chorizo and pumpkin risotto between bowls. • Top with remaining Parmesan cheese and serve with any remaining lemon wedges. Enjoy!