Baked Chorizo & Spinach Risotto
with Cherry Tomatoes & Parmesan Cheese
What happens when you cook chorizo with thyme and lemon zest, then use this as the base for 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.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/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
(May be present: Soy, Milk, Sulphites. )
1
brown onion
2 clove
garlic
½
lemon
1 bag
thyme
1 packet
arborio rice
1 packet
chicken stock pot
1 punnet
cherry tomatoes
100 g
green beans
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 cup
water
20 g
butter
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Roughly chop the mild chorizo. Finely chop the brown onion and garlic. Trim the green beans and slice into thirds. Zest the lemon to get a good pinch, then slice into wedges. Pick the thyme leaves.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chorizo, stirring, until golden and crisp, 3-4 minutes. Add the onion and cook, stirring, until softened, 4 minutes. Add the garlic, lemon zest and thyme and cook until fragrant, 1 minute. Add the arborio rice and stir until well combined.
Add the water and chicken stock pot to the frying pan. Stir well and bring to the boil. Transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes. When the risotto has 10 minutes remaining, stir through the green beans and return to the oven.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
While the risotto is baking, halve the cherry tomatoes. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until blistered, 15-20 minutes.
When the risotto is ready, remove from the oven. If needed, stir through a splash of water to loosen. Stir in the shaved Parmesan cheese and the butter. Gently fold in the roasted cherry tomatoes. Season to taste.
Divide the baked chorizo and spinach risotto between bowls. Serve with the lemon wedges.
