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Italian Recipes

Baked Chorizo & Spinach Risotto

Baked Chorizo & Spinach Risotto

Baked Chorizo & Spinach Risotto

with Cherry Tomatoes & Parmesan

Get up to $200 off!

What happens when you cook chorizo with fragrant herbs, garlic and onion, 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.

Tags:

Kid Friendly

•Naturally Gluten-Free

•Not Suitable for Coeliacs

Allergens:

Milk

The quantities provided above are averages only.

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.

Preparation Time50 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

mild chorizo

1

brown onion

2 clove

garlic

1 sachet

Italian herbs

1 packet

arborio rice

1 packet

chicken stock pot

1 punnet

Snacking Tomatoes

1 bag

baby spinach leaves

1 packet

grated Parmesan cheese

Not included in your delivery

olive oil

2 cup

water

20 g

butter

Nutritional Values

Energy (kJ)3567 kJ

Fat38.8 g

of which saturates17.8 g

Carbohydrate83.2 g

of which sugars9.8 g

Protein40.2 g

Sodium2301 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Baking Tray

•Baking Paper

Cooking Steps

1

Preheat oven to 220°C/200°C fan-forced. Roughly chop mild chorizo. Finely chop brown onion and garlic.

2

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 arborio rice until well combined.

3

Add the water and chicken stock pot to the pan. 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.

4

Meanwhile, halve cherry 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.

5

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

6

Divide baked chorizo and spinach risotto between bowls to serve.

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