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.
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.
Ingredients
1
brown onion
2 clove
garlic
½
lemon
1 bunch
thyme
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 pinch
chilli flakes
1 packet
arborio rice
1 tub
chicken stock pot
1 punnet
cherry tomatoes
1 packet
grated Parmesan cheese
(Contains Milk;)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
2 cup
water
20 g
butter
Nutritional Values
Utensils
Instructions
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.
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.
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.
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.
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.
Divide the chorizo, cherry tomato and spinach risotto between bowls and serve with the lemon wedges.
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