Smoky Chorizo Risoni
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
110 g
chorizo
(May be present: Milk, Soy.)
½
brown onion
2 clove
garlic
1 tsp
smoked paprika
1 tin
chickpeas
1 tin
diced tomatoes
1
capsicum
1 tbs
parsley
150 g
risoni
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1
zucchini
Not included in your delivery
1 cup
water
1 tsp
brown sugar
sea salt
pepper
olive oil
Utensils
Cooking Steps
Preheat the oven to 200ºC/180ºC fan-forced.
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.
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)!
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.
Divide chorizo stew between bowls and serve with parsley on top. Enjoy!
