Easy Baked Italian Chorizo Risoni
with Silverbeet & Parmesan
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 sachet
Garlic & Herb Seasoning
1
Lemon
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1 packet
Tomato Paste
1 sachet
Vegetable Stock Pot
1
Leek
1 packet
Rocket
1 sachet
Thyme
1 packet
Pine Nuts
(Contains: Pine nut; May be present: Soy, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pistachio, Sesame, Walnut.)
Not included in your delivery
1 drizzle
olive oil
1.5 cup
boiling water
30 g
butter
(Contains: Milk;)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut lemon into wedges. • Thinly slice leek. Pick thyme leaves.• Cut the chorizo into 2cm chunks.
If you've swapped to mild chorizo, roughly chop chorizo.
In a large frying pan, heat a drizzle of olive oil over high heat. Cook chorizo and leek, tossing, until golden, 4-5 minutes (the chorizo will finish cooking in the oven!). • Reduce heat to medium, add garlic & herb seasoning and tomato paste. Cook, tossing, until fragrant, 1 minute. Remove from heat.
To a baking dish, add chorizo mixture, risoni, thyme, the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people) and stock concentrate. Stir to combine. Cover with foil. Bake until risoni is tender and chorizo is cooked through, 20-25 minutes. • Remove risoni from oven, then stir through the butter and a squeeze of lemon juice. If needed, add a splash of water to loosen the risoni. Season to taste.
Stir chorizo, and butter through risoni. Divide the chorizo mixture and leek risoni between bowls. Top with parmesan cheese and rocket. Garnish with pine nuts and serve with remaining lemon wedges. Enjoy!
