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.
2 packet
Garlic Paste
1
Silverbeet
1 packet
arborio rice
1 packet
Parmesan Cheese
(Contains: Milk;)
2
Garlic
1 packet
Tomato Paste
1 packet
Snacking Tomatoes
1 sachet
Nan's Special Seasoning
1
Zucchini
500 g
Mild Chorizo
• 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.
• 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.
• 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.
• Divide Nan's chorizo and veggie risotto between bowls. • Top with remaining Parmesan cheese to serve. Enjoy!