Nonna's Double Baked Chorizo & Spinach Risotto

Name: Nonna's Double Baked Chorizo & Spinach Risotto with Roasted Cherry Tomatoes & Parmesan
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Parmesan Cheese; 500 g Mild Chorizo; 1 packet Baby Spinach Leaves; 1 sachet Italian Herbs; 2 Garlic; 1 packet Snacking Tomatoes; 1 sachet Vegetable Stock Pot; 1 packet arborio rice; 1 Brown Onion

with Roasted Cherry Tomatoes & Parmesan

Get up to $230 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

1 packet

Parmesan Cheese

(Contains: Milk;)

500 g

Mild Chorizo

1 packet

Baby Spinach Leaves

1 sachet

Italian Herbs

2

Garlic

1 packet

Snacking Tomatoes

1 sachet

Vegetable Stock Pot

1 packet

arborio rice

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

1

Brown Onion

Nutritional Values

Calories1080 kcal

Energy (kJ)4520 kJ

Fat60.3 g

of which saturates24.4 g

Carbohydrate78 g

of which sugars9.9 g

Dietary Fibre6.5 g

Protein54.7 g

Sodium3710 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. • Roughly chop mild chorizo. • Thinly slice brown onion. • Finely chop garlic. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

2

• 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 arborio rice until well combined.

3

• 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.

4

• 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!

5

• 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.

6

• Divide baked chorizo and spinach risotto between bowls to serve. Enjoy!