Chorizo & Spinach Risoni Bake
with Cherry Tomatoes & Parmesan
What happens when you cook chorizo with fragrant herbs, garlic and onion, then use this concoction as the base for a risoni bake? 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.
*Unfortunately, some of this week's ingredients were in short supply. As such, what you receive may be slightly different to what is pictured. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card! *
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
1 punnet
snacking tomatoes
1 packet
garlic paste
1 sachet
Italian herbs
1 packet
risoni
(Contains Gluten, Wheat;)
1 packet
chicken stock pot
1 bag
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 cup
boiling water
20 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Roughly chop mild chorizo. • Thinly slice brown onion. Halve snacking tomatoes.
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 and onion, stirring, until golden and crisp, 3-4 minutes. • Add snacking tomatoes and cook, stirring, until softened, 4 minutes.
• Add garlic paste and Italian herbs and cook until fragrant, 1 minute. • Stir in risoni until well combined.
• Add the boiling water (2 cups for 2 people / 4 cups for 4 people) and chicken stock pot to the pan. Stir well, then bring to the boil. • Transfer risoni mixture 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.
• When the risoni bake is ready, stir through a splash of water to loosen, if needed. • Stir in the butter and baby spinach leaves.
• Sprinkle over shaved Parmesan cheese to serve. • Divide chorizo and spinach risoni bake between bowls to serve. Enjoy!
