Baked Chorizo & Spinach Risotto
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 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
1
Red Onion
1 packet
Baby Spinach Leaves
1 packet
Snacking Tomatoes
2
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Italian Herbs
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 sachet
Chicken Stock Pot
Not included in your delivery
1 g
butter
(Contains: Milk;)
1 cup
water
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Roughly chop mild chorizo.
• Thinly slice onion (see ingredients).
• Finely chop garlic.
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 and Italian herbs and cook until
fragrant, 1 minute.
• Stir in risotto-style rice until well combined.
• Add the water and chicken stock 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 place 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 Parmesan cheese, the butter and
baby spinach leaves.
• Gently fold in roasted tomatoes. Season
to taste.
• Divide baked chorizo and spinach risotto
between bowls to serve. Enjoy!
