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Chorizo, Fetta & Creamy Pesto Risoni
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Chorizo, Fetta & Creamy Pesto Risoni

Chorizo, Fetta & Creamy Pesto Risoni

with Tomatoes & Baby Spinach | Serves 2

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
Egg
Walnut

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
DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

risoni

(Contains Gluten, Wheat;)

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, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )

Not included in your delivery

olive oil

drizzle

balsamic vinegar

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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

Saucepan
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!