Baked Chorizo, Spinach & Chicken Risotto

Name: Baked Chorizo, Spinach & Chicken 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 sachet Italian herbs; 1 packet arborio rice; 2 cup water; 1 packet chicken stock pot; 1 punnet snacking tomatoes; 1 packet Parmesan cheese; 20 g butter; 1 bag baby spinach leaves; 1 packet chicken breast

with Cherry Tomatoes & Parmesan

Get up to $200 off!

What happens when you cook chorizo and chicken 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.

Tags:

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: Soy, Milk, Sulphites.)

brown onion

1 packet

garlic paste

1 sachet

Italian herbs

1 packet

arborio rice

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

1 packet

chicken stock pot

1 punnet

snacking tomatoes

1 packet

Parmesan cheese

(Contains: Milk;)

1 bag

baby spinach leaves

1 packet

chicken breast

Not included in your delivery

olive oil

2 cup

water

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)4288 kJ

Fat44.4 g

of which saturates19.6 g

Carbohydrate83.4 g

of which sugars9.3 g

Protein71.8 g

Sodium2516 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. • Cut chicken breast into 2cm chunks.

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 high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. 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 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 assemble the snacking tomatoes on the lined oven tray!

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