Baked Herby Chorizo & Spinach Risotto

Name: Baked Herby Chorizo & Spinach Risotto with Blistered Cherry Tomatoes & Parmesan
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet arborio rice; 1 packet Baby Spinach Leaves; 1 Brown Onion; 1 sachet Vegetable Stock Pot; 250 g Mild Chorizo; 2 Garlic; 1 sachet Italian Herbs; 1 packet Parmesan Cheese; 1 Snacking Tomatoes; 1 sachet Thyme; 1 drizzle olive oil; 2 cup water; 20 g butter

with Blistered Cherry Tomatoes & Parmesan

Recipe Development TeamUpdated on April 10, 2026

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Calories

852 kcal

Protein

34g protein

Preparation Time

40 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Milk
May contain traces of allergens
Gluten
Soy
Wheat
Milk
Sulphites

What happens when you cook chorizo with fragrant herbs, garlic and onion, then use this concoction as the base for a risotto? We could tell you, but the best way to find out is to try it yourself! While you're at it, throw in some roasted cherry tomatoes for a sweet burst of flavour that also works to cut through the lovely richness of the dish.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

arborio rice

(May be present: Gluten, Soy, Wheat.)

1 packet

Baby Spinach Leaves

Brown Onion

1 sachet

Vegetable Stock Pot

250 g

Mild Chorizo

(May be present: Soy, Milk, Sulphites.)

Garlic

1 sachet

Italian Herbs

1 packet

Parmesan Cheese

(Contains: Milk;)

Snacking Tomatoes

1 sachet

Thyme

Not included in your delivery

1 drizzle

olive oil

2 cup

water

20 g

butter

(Contains: Milk;)

Nutritional Values

Calories852 kcal

Energy (kJ)3560 kJ

Fat45.3 g

of which saturates20.2 g

Carbohydrate76.2 g

of which sugars9.2 g

Dietary Fibre7.1 g

Protein34 g

Sodium2020 mg

Potassium63.7 mg

Calcium2.7 mg

Iron0.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced.
• Roughly chop mild chorizo.
• Thinly slice brown onion.
• Pick thyme leaves.
• Finely chop garlic.
Little cooks: Don your goggles and have a go at
peeling off the onion’s outer layer!

• In a large frying pan, heat a drizzle of olive oil over
medium-high heat. Cook chorizo, stirring, until
golden and crisp, 3-4 minutes.
• Add onion and cook, stirring, until softened,
4 minutes.
• Add garlic and Italian herbs and cook until
fragrant, 1 minute.
• Stir in risotto rice until well combined.

• To the pan, add the water, thyme and stock
concentrate. Stir well, then bring to the boil.
• Transfer risotto to a baking dish. Cover tightly
with foil.
• 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.

• Meanwhile, halve snacking tomatoes.
• Place on a lined oven tray, drizzle with olive oil,
season with salt and pepper and toss to coat.
• Roast until blistered, 15-20 minutes.
Little cooks: Help toss the tomatoes!

• When the risotto is ready, stir through a splash of
water to loosen, if needed.
• Stir in Parmesan cheese, the butter and baby
spinach leaves.
• Gently fold in roasted tomatoes. Season to taste.