Nan's Chorizo, Chicken & 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 & chicken. Top it off with a sprinkle of Parmesan and you have a dish that delivers deliciousness with every mouthful.
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.
Ingredients
1 packet
risotto-style rice
(May be present: Gluten, Soy, Wheat.)
330 g
Chicken Thigh
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
2
Garlic
2 packet
Garlic Paste
1 sachet
Nan's Special Seasoning
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Silverbeet
1 packet
Snacking Tomatoes
1 packet
Tomato Paste
1
Zucchini
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, Nan's special seasoning and the olive oil (1/2 tbs for 2 people / 1 tbs for 4 people). Set aside. • Add cornflour and the plain flour to the chicken mixture and toss to coat.• Roughly chop mild chorizo. • In a large frying pan, heat a drizzle of olive oil over high heat, heat enough olive oil to coat the base. When oil is hot, dust off any excess flour from chicken and cook, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. 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.
• 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.
• 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.
• Divide Nan's chorizo ,chicken and veggie risotto between bowls. • Top with remaining Parmesan cheese to serve. Enjoy!
