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Italian Recipes

Double Nan's Chorizo & Veggie Risotto

Double Nan's Chorizo & Veggie Risotto

Double Nan's Chorizo & Veggie Risotto

with Cherry Tomatoes, Silverbeet & Parmesan

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Our Nan's special seasoning adds a rich depth of flavour to this veggie risotto, perfectly complementing the salty chorizo. Top it off with a sprinkle of Parmesan and you have a dish that delivers deliciousness with every mouthful.

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 Time

DifficultyEasy

Ingredients

Serving amount

2 packet

mild chorizo

1 punnet

Snacking Tomatoes

1

zucchini

1 bag

silverbeet

1 packet

arborio rice

2 packet

garlic paste

1 packet

tomato paste

1 sachet

Nan's special seasoning

1 packet

Parmesan cheese

Not included in your delivery

olive oil

2 cup

boiling water

40 g

butter

Nutritional Values

Energy (kJ)5545 kJ

Fat84.7 g

of which saturates36.9 g

Carbohydrate85.2 g

of which sugars10.5 g

Protein57.3 g

Sodium3448 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Dish

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. Roughly chop mild chorizo. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and snacking tomatoes, stirring, until starting to brown, 3-4 minutes. • Meanwhile, boil the kettle. Slice zucchini into thin half-moons. Roughly chop silverbeet.

TIP: Cook chorizo in batches for best results.

2

• To pan with chorizo, add arborio rice, garlic paste, tomato paste and Nan's special seasoning and cook, stirring, until fragrant, 1 minute. • Remove from heat, then add the boiling water (2 cups for 2 people / 4 cups for 4 people) and zucchini. Stir to combine, then transfer risotto mixture to a baking dish. Cover tightly with foil, then 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.

3

• When risotto is done, stir through the butter, silverbeet and half the Parmesan cheese. Season to taste.

TIP: If the risotto looks dry, stir through a splash of water.

4

• Divide Nan's chorizo and veggie risotto between bowls. • Top with remaining Parmesan cheese to serve. Enjoy!

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