Baked Chorizo & Chicken Risotto

Name: Baked Chorizo & Chicken Risotto with Cherry Tomatoes & Parmesan
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Red Onion; 1 packet arborio rice; 250 g Mild Chorizo; 1 sachet Chicken Stock Pot; 1 packet Baby Spinach Leaves; 330 g Chicken Breast; 2 Garlic; 1 packet Parmesan Cheese; 1 packet Snacking Tomatoes; 1 sachet Italian Herbs; 1 drizzle olive oil; 1 g butter; 1 cup water

with Cherry Tomatoes & Parmesan

Get up to $200 off!

What happens when you cook chorizo & 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 Time35 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

1 packet

arborio rice

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

250 g

Mild Chorizo

(May be present: Soy, Milk, Sulphites.)

1 sachet

Chicken Stock Pot

1 packet

Baby Spinach Leaves

330 g

Chicken Breast

Garlic

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Snacking Tomatoes

1 sachet

Italian Herbs

Not included in your delivery

1 drizzle

olive oil

1 g

butter

(Contains: Milk;)

1 cup

water

Nutritional Values

Energy (kJ)4257 kJ

Calories1017 kcal

Fat44.9 g

of which saturates21 g

Carbohydrate84.5 g

of which sugars10.1 g

Dietary Fibre7.8 g

Protein76.2 g

Sodium2491 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced.
• Roughly chop mild chorizo.
• Thinly slice red onion.
• Finely chop garlic.
• Cut chicken 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 (when no longer pink inside), 5-6 minutes. Transfer to a bowl.
• Return 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 and Italian herbs and cook until fragrant, 1 minute.
• Stir in risotto-style 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 chicken through risotto along with shaved Parmesan cheese, the butter and baby spinach leaves.
• Gently fold in roasted tomatoes. Season to taste.