Delicate, rice-shaped risoni soaks up the rich red sauce beautifully in this crowd-pleasing pasta bake. Top with succulent garlic and herb-seasoned risoni, plus a sprinkle of sharp Parmesan to bring it all together.
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.
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: Eggs, Soy.)
1
Lemon
1 drizzle
olive oil
1.5 cup
boiling water
30 g
butter
(Contains: Milk;)
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut lemon into wedges. • Roughly chop mild chorizo.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chorizo and soffritto mix, tossing, until golden, 4-5 minutes. • 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, Italian herbs (see ingredients), the boiling water (11/2 cups for 2 people / 3 cups for 4 people) and vegetable stock. Stir to combine. Cover with foil. Bake until risoni is tender, 20-25 minutes. • Remove risoni from oven, then stir through the butter, a squeeze of lemon juice and baby spinach leaves, until wilted, 1 minute. If needed, add a splash of water to loosen the risoni. Season to taste.
• Divide baked Italian chorizo and spinach risoni between bowls. • Top with Parmesan cheese and remain lemon wedges to serve. Enjoy!