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Italian Recipes

Baked Italian Chicken, Chorizo & Spinach Risoni

Baked Italian Chicken, Chorizo & Spinach Risoni

Baked Italian Chicken, Chorizo & Spinach Risoni

with Parmesan & Lemon

Get up to $200 off!

Allergens:

Milk

•Gluten

•Wheat

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 Time45 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

330 g

Chicken Thigh

1 packet

Baby Spinach Leaves

1 packet

Parmesan Cheese

(Contains: Milk;)

1 sachet

Vegetable Stock Pot

1 sachet

Italian Herbs

1 packet

Soffritto Mix

250 g

Mild Chorizo

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

1 sachet

Garlic & Herb Seasoning

1 packet

Tomato Paste

1 packet

Risoni

(Contains: Gluten, Wheat; May be present: Soy, Eggs.)

1

Lemon

Nutritional Values

Calories942 kcal

Energy (kJ)3940 kJ

Fat42 g

of which saturates16.5 g

Carbohydrate69.8 g

of which sugars11.6 g

Dietary Fibre6.2 g

Protein67.8 g

Sodium2460 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

If you've added mild chorizo, roughly chop chorizo. Set aside.

2

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and soffritto mix, tossing, until golden, 4-5 minutes (the chicken will finish cooking in the oven!). • Reduce heat to medium. Add garlic & herb seasoning and tomato paste. Cook, tossing, until fragrant, 1 minute. Remove from heat.

3

When risoni has 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo until golden, 8 minutes. Stir cooked chorizo through the risotto with the silverbeet.

4

• Divide baked Italian chicken and spinach risoni between bowls. • Top with Parmesan cheese and remain lemon wedges to serve. Enjoy!

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