Chorizo, Fetta & Creamy Pesto Risoni

Name: Chorizo, Fetta & Creamy Pesto Risoni with Tomatoes & Baby Spinach | Serves 2
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet risoni; 1 packet mild chorizo; 1 punnet snacking tomatoes; 1 bag baby spinach leaves; 1 sachet chicken-style stock powder; 1 packet Fetta Cubes; drizzle balsamic vinegar; 1 packet creamy pesto dressing

with Tomatoes & Baby Spinach | Serves 2

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Risoni - the clever pasta that looks like rice - is the ideal ingredient in this quick 15 minute lunch. With chorizo and tomatoes, this bowl of goodness gets the welcome addition of creamy fetta and pesto dressing to really raise the flavour stakes.

Allergens:

Gluten

•Wheat

•Milk

•Eggs

•Walnut

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 Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

risoni

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

1 packet

mild chorizo

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

1 punnet

snacking tomatoes

1 bag

baby spinach leaves

1 sachet

chicken-style stock powder

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

creamy pesto dressing

(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)

Not included in your delivery

olive oil

drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)3962 kJ

Fat63.5 g

of which saturates16 g

Carbohydrate60.3 g

of which sugars2.8 g

Protein32.7 g

Sodium2257 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• Boil the kettle. • Pour boiling water into a medium saucepan over high heat with a generous pinch of salt. • Cook risoni in the boiling water until 'al dente', 7-8 minutes. • Drain and return to pan. Drizzle with a little olive oil to prevent sticking.

• Meanwhile, slice mild chorizo into half-moons. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chorizo, tossing, until golden, 4-6 minutes.

• Meanwhile, halve snacking tomatoes. • To the cooked risoni, add tomatoes, baby spinach leaves, chicken-style stock powder, creamy pesto dressing, cooked chorizo and a drizzle of balsamic vinegar. Add fetta and stir to combine. Season with pepper. • Divide between two microwave-safe containers. Refrigerate.

• When you're ready for lunch, microwave risoni on high in 30 second blasts, or until heated to your liking. • Toss to combine and season to taste. Enjoy!