Baked Double Chorizo & Spinach Risotto

Name: Baked Double Chorizo & Spinach Risotto with Cherry Tomatoes & Parmesan
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 water; 1 butter; 2 Mild Chorizo; 1 Red Onion; 1 Italian Herbs; 1 risotto-style rice; 1 Chicken Stock Pot; 1 Snacking Tomatoes; 1 Parmesan Cheese; 1 Baby Spinach Leaves; 2 Garlic

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 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

Mild Chorizo

Red Onion

Italian Herbs

risotto-style rice

Chicken Stock Pot

Snacking Tomatoes

Parmesan Cheese

Baby Spinach Leaves

Garlic

Not included in your delivery

olive oil

water

butter

Nutritional Values

Energy (kJ)4986 kJ

Calories1192 kcal

Fat71.3 g

of which saturates31.5 g

Carbohydrate86.6 g

of which sugars12.5 g

Dietary Fibre8.1 g

Protein65.5 g

Sodium3844 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Roughly chop mild chorizo. • Thinly slice red onion. • 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 risotti-style rice until well combined. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 (cook in batches if your pan is getting crowded). • Add onion and cook, stirring, until softened, 4 minutes. • Add garlic paste 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 in shaved 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!