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Italian Recipes

Easy Baked Italian Chorizo Risoni

Easy Baked Italian Chorizo Risoni

Easy Baked Italian Chorizo Risoni

with Silverbeet & Parmesan

Get up to $200 off!

This weeknight wonder is perfect for when you arrive home tired and hangry! The rice-shaped risoni pasta and juicy chorizo work their magic with the garlic and herb-seasoned tomato sauce in the oven - leaving you to do very little.

Tags:

Easy Prep

Allergens:

Gluten

•Wheat

•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 Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

carrot

1

tomato

1 bag

kale

1 packet

mild chorizo

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

1 packet

garlic paste

1 sachet

garlic & herb seasoning

1 packet

tomato paste

1 packet

risoni

(Contains: Gluten, Wheat; May be present: Soy, Eggs.)

½ sachet

chicken-style stock powder

½ sachet

Italian herbs

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1.5 cup

boiling water

30 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3752 kJ

Fat45.5 g

of which saturates20.6 g

Carbohydrate73.3 g

of which sugars15.6 g

Protein44.3 g

Sodium2856 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Roughly chop carrot and tomato. Place in baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until just tender, 15-18 minutes (they will finish cooking in step 3!).

2

• Meanwhile, boil the kettle. Roughly chop silverbeet and set aside. Roughly chop the mild chorizo. •In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo until golden, 8 minutes. • Reduce heat to medium. Add garlic paste, garlic & herb seasoning and tomato paste. Cook, tossing, until fragrant, 1 minute. Remove from heat.

3

• Once veggies are just tender, remove baking dish from oven. • Add chorizo, risoni, the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people), Italian herbs (see ingredients) and chicken-style stock powder (see ingredients). Stir to combine. • Cover with foil. Bake until risoni is tender, 20-25 minutes.

4

• Divide baked Italian chicken risoni between bowls. • Top with shaved Parmesan cheese to serve.

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