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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!

Allergens:

Milk

•Gluten

•Wheat

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Parmesan Cheese

(Contains: Milk;)

1 sachet

Vegetable Stock Pot

1 sachet

Italian Herbs

1 packet

Soffritto Mix

250 g

Mild Chorizo

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

1 sachet

Garlic & Herb Seasoning

1 packet

Tomato Paste

1 packet

Risoni

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

1

Lemon

Nutritional Values

Calories743 kcal

Energy (kJ)3110 kJ

Fat33.4 g

of which saturates13.9 g

Carbohydrate69.5 g

of which sugars11.3 g

Dietary Fibre6.2 g

Protein37.3 g

Sodium2360 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut lemon into wedges. • Cut chicken thigh into 2cm chunks.

2

If you've swapped to mild chorizo, roughly chop chorizo.

3

To the baking dish, add the boiling water, Italian herbs and chicken-style stock powder, as above. Stir to combine. Cover with foil. Bake until risoni is tender, 20-25 minutes. When risoni has 10 minutes remaining, heat a drizzle of olive oil in a large frying 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.

4

Stir chorizo, silverbeet and butter through risoni. Continue with the step.

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