Easy Baked Italian Chorizo Risoni
with Silverbeet & Parmesan
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.
Ingredients
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
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut lemon into wedges. • Cut chicken thigh into 2cm chunks.
If you've swapped to mild chorizo, roughly chop chorizo.
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.
Stir chorizo, silverbeet and butter through risoni. Continue with the step.
