Baked Chorizo & Spinach Risotto

Name: Baked Chorizo & Spinach Risotto with Cherry Tomatoes & Parmesan
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet mild chorizo; 1 brown onion; 1 packet garlic paste; 1 packet arborio rice; 2 cup water; 1 packet chicken stock pot; 1 punnet Snacking Tomatoes; 20 g butter; 1 bag baby spinach leaves; 1 sachet Italian herbs; 1 packet grated Parmesan cheese

with Cherry Tomatoes & Parmesan

Get up to $200 off!

What happens when you cook chorizo with fragrant herbs, garlic and onion, then use this concoction 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 that also works to cut through the lovely richness of the dish.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

•Kid Friendly

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

mild chorizo

(May be present: Soja, Latte, Schwefeldioxide und Sulfite.)

brown onion

1 packet

garlic paste

1 packet

arborio rice

(May be present: Weizen, Gluten, Soja.)

1 packet

chicken stock pot

1 punnet

Snacking Tomatoes

1 bag

baby spinach leaves

1 sachet

Italian herbs

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

2 cup

water

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3659 kJ

Fat40.7 g

of which saturates17.9 g

Carbohydrate84.2 g

of which sugars10 g

Protein40.6 g

Sodium2548 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Roughly chop mild chorizo. • Thinly slice brown onion.

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 paste and Italian herbs and cook until fragrant, 1 minute. • Stir in arborio rice until well combined.

• 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.

• 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.

• 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 tomatoes. Season to taste.