Baked Chorizo & Spinach Risotto

Name: Baked Chorizo & Spinach Risotto with Cherry Tomatoes & Parmesan Cheese
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet mild chorizo; 1 brown onion; 2 clove garlic; ½ lemon; 1 bag thyme; 1 pinch chilli flakes; 1 packet arborio rice; 2 cup water; 1 packet chicken stock pot; 1 punnet cherry tomatoes; 20 g butter; 1 bag baby spinach leaves; 1 packet grated Parmesan cheese

with Cherry Tomatoes & Parmesan Cheese

Up to 180$ + Free Treats / Extras for Life

What happens when you cook chorizo with 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:

Kid Friendly

•Not Suitable for Coeliacs

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 packet

mild chorizo

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

brown onion

2 clove

garlic

lemon

1 bag

thyme

1 pinch

chilli flakes

1 packet

arborio rice

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

1 packet

chicken stock pot

1 punnet

cherry tomatoes

1 bag

baby spinach leaves

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

2 cup

water

20 g

butter

(Contains: Milk;)

Nutritional Values

per serving

Energy (kJ)3608 kJ

Fat38.8 g

of which saturates17.8 g

Carbohydrate83.3 g

of which sugars12 g

Protein40.3 g

Sodium2302 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Baking Tray

•Baking Paper

Cooking Steps

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

In a large frying pan, heat a 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, lemon zest, thyme 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 frying 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 and place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. 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.