We believe weeknight dinners should be tasty and on the table without too much fuss. Hence, we present you with our risoni risotto. Minimal stirring, loads of comforting ooziness and superbly satisfying… what could be better?
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vegetable stock powder
tinned cherry tomatoes
Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Pick the thyme leaves. TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can chop them instead. Roughly chop the mild chorizo.
Heat a small drizzle of olive oil in a large frying pan over a medium-high heat. Add the chorizo and cook, stirring, until golden and crisp, 5-6 minutes. Add the onion and cook, stirring until softened, 4 minutes. Add the garlic, thyme and lemon zest and cook until fragrant, 1 minute.
Add the risoni (see ingredients list) to the pan with the chorizo and stir to combine. Add the water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil, then reduce the heat to medium-low and simmer, stirring occasionally until the risoni is 'al-dente' and all the water has been absorbed, 15-17 minutes. TIP: Add a dash more water if your risoni looks dry.
While the risoni is cooking, roughly chop the silverbeet. Grate the Cheddar cheese. Drain the tinned cherry tomatoes.
When the risoni is ready and the liquid is absorbed, stir through the silverbeet, grated Cheddar cheese and cherry tomatoes. Cover the frying pan with a lid or foil. Cook until the silverbeet has just wilted, 3-5 minutes. Remove the pan from the heat and season to taste with salt and pepper.
Divide the chorizo, cherry tomato and silverbeet risoni risotto between bowls. Serve with the lemon wedges.