Nan's Chorizo & Veggie Risotto
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Nan's Chorizo & Veggie Risotto

Nan's Chorizo & Veggie Risotto

with Cherry Tomatoes, Silverbeet & Parmesan

Our Nan's special seasoning adds a rich depth of flavour to this veggie risotto, perfectly complementing the salty chorizo. Top it off with a sprinkle of Parmesan and you have a dish that delivers deliciousness with every mouthful.

Tags:
Kid Friendly
Quick Prep
Allergens:
Milk

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 Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

mild chorizo

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

1 punnet

Snacking Tomatoes

1

zucchini

1 bag

silverbeet

1 packet

arborio rice

(May be present: Wheat, Gluten, Soy. )

2 packet

garlic paste

1 packet

tomato paste

1 sachet

Nan's special seasoning

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

2 cup

boiling water

40 g

butter

sideBannerName

Nutritional Values

Energy (kJ)4131 kJ
Fat56.8 g
of which saturates26.1 g
Carbohydrate83.7 g
of which sugars8.9 g
Protein36.8 g
Sodium2090 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Baking Dish

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Roughly chop mild chorizo. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and snacking tomatoes, stirring, until starting to brown, 3-4 minutes. • Meanwhile, boil the kettle. • Slice zucchini into thin half-moons. • Roughly chop silverbeet.

2
2

• To pan with chorizo, add arborio rice, garlic paste, tomato paste and Nan's special seasoning and cook, stirring, until fragrant, 1 minute. • Remove from heat, then add the boiling water (2 cups for 2 people / 4 cups for 4 people) and zucchini. Stir to combine, then transfer risotto mixture to a baking dish. Cover tightly with foil, then bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

3
3

• When risotto is done, stir through the butter, silverbeet and half the Parmesan cheese. Season to taste.

TIP: If the risotto looks dry, stir through a splash of water.

4
4

• Divide Nan's chorizo and veggie risotto between bowls. • Top with remaining Parmesan cheese to serve. Enjoy!