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Italian Recipes

Nan's Chorizo & Veggie Risotto

Nan's Chorizo & Veggie Risotto

Nan's Chorizo & Veggie Risotto

with Cherry Tomatoes, Silverbeet & Parmesan

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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.

Allergens:

Milk

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 Time40 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

2 packet

Garlic Paste

1 packet

arborio rice

2

Garlic

1 packet

Snacking Tomatoes

1 packet

Parmesan Cheese

(Contains: Milk;)

1

Zucchini

1

Silverbeet

250 g

Mild Chorizo

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

1 packet

Tomato Paste

1 sachet

Nan's Special Seasoning

Nutritional Values

Calories785 kcal

Energy (kJ)3280 kJ

Fat34.5 g

of which saturates14.1 g

Carbohydrate83 g

of which sugars7.3 g

Dietary Fibre5.8 g

Protein34.9 g

Sodium2010 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

Cooking Steps

Cook the chorizo & veggies

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.

Bake the risotto

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

• 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

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

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