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Baked Chorizo, Cherry Tomato & Spinach Risotto
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Baked Chorizo, Cherry Tomato & Spinach Risotto

Baked Chorizo, Cherry Tomato & Spinach Risotto

with Parmesan Cheese

What happens when you cook chorizo with lemon thyme, lemon zest and chilli, then use this as the base for 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.

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
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 Time50 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

brown onion

2 clove

garlic

½

lemon

1 bunch

thyme

1 packet

mild chorizo

1 pinch

chilli flakes

1 packet

arborio rice

1 tub

chicken stock pot

1 punnet

cherry tomatoes

1 packet

grated Parmesan cheese

1 bag

baby spinach leaves

Not included in your delivery

olive oil

2 cup

water

20 g

butter

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Nutritional Values

per serving
Calories3844 kcal
Fat46.3 g
of which saturates18.9 g
Carbohydrate78.4 g
of which sugars12.4 g
Protein40.9 g
Sodium2301 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish
Large Non-Stick Pan
Baking Paper
Baking Tray

Cooking Steps

get prepped
1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion and garlic. Zest the lemon to get a pinch, then slice into wedges. Pick the thyme leaves. Roughly chop the mild chorizo.

start risotto
2

In a large frying pan, heat a small drizzle of olive oil over a medium-high heat. Cook the chorizo, stirring, until golden and crisp, 3-4 minutes. Add the onion and cook, stirring, until softened, 4 minutes. Add the garlic, thyme, lemon zest and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Add the arborio rice and stir until well combined.

Bake risotto
3

Add the water and chicken stock pot to the pan, stir well, and bring to the boil. Transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

roast tomatoes
4

While the risotto is baking, halve the cherry tomatoes. Place the cherry tomatoes and a generous drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper and toss to coat. Roast until blistered, 15-20 minutes.

FINISH THE RISOTTO
5

When the risotto is done, remove from the oven and stir through a splash of water if needed. Stir in the grated Parmesan cheese, the butter and the baby spinach leaves. Gently fold in the roasted cherry tomatoes. Season to taste.

serve
6

Divide the chorizo, cherry tomato and spinach risotto between bowls and serve with the lemon wedges.

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