HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSmoky Chorizo Risoni
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Smoky Chorizo Risoni

Smoky Chorizo Risoni

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The beauty of this smoky risoni is that all of the flavours cook together into a sauce that’s equal parts sweet, smoky and powerful. We love the unique flavour you get from the blistered capsicum – we promise it’s never tasted as good!

Allergens:Gluten

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 Time30 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

110 g

chorizo

(May be present Milk, Soy)

½

brown onion

2 clove

garlic

1 tsp

smoked paprika

1 tin

chickpeas

(May be present Soy, Gluten, Lupin)

1 tin

diced tomatoes

1

capsicum

1 tbs

parsley

150 g

risoni

(ContainsGluten)

1

zucchini

Not included in your delivery

1 cup

water

1 tsp

brown sugar

(May be present Milk, Soy, Gluten, Tree Nuts, Peanuts, Sesame)

sea salt

pepper

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2240 kJ
Fat27.5 g
of which saturates6.5 g
Carbohydrate44.3 g
of which sugars10 g
Dietary Fibre0 g
Protein20.9 g
Sodium912 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pot
Aluminum Foil
Baking Tray
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200ºC/180ºC fan-forced.

2

To prepare the ingredients, diagonally slice the chorizo. Finely chop the brown onion and parsley. Peel and crush the garlic. Dice the zucchini. Halve and deseed the capsicum. Drain and rinse the chickpeas.

3

Heat a heavy based pot or casserole dish over a medium-high heat. Add in the olive oil and chorizo and fry for 5 minutes or until it is nice and crispy on the edges. Then add the HelloFresh smoked paprika, brown onion, and garlic and sauté for 2 minutes. Add the risoni and stir to coat the grains then add diced tomatoes, chickpeas, zucchini, water, and brown sugar and simmer for 15-20 minutes or until the risoni is soft (but not mushy)!

4

On a foil lined tray, place the capsicum halves (cut side down so that the skins char nicely) in the oven for 10 minutes or until they have blistered and charred. Carefully remove the tray and wrap the capsicum in the foil and allow it to steam for 5 minutes. Unwrap and peel back the charred skin, slice the flesh and add to the pot.

5

Divide chorizo stew between bowls and serve with parsley on top. Enjoy!