Cheesy Baked Chorizo & Leek 'Pesto' Risoni

Name: Cheesy Baked Chorizo & Leek 'Pesto' Risoni with Garlic Pangrattato
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Panko Breadcrumbs; 1 packet Leek; 200 g Mild Chorizo; 1 packet Baby Spinach Leaves; 1 packet Risoni; 1 packet Plant-Based Basil Pesto; 1 packet Grated Parmesan Cheese; 2 Garlic; 1 drizzle olive oil; 2 cup water; 20 g butter

with Garlic Pangrattato

Recipe Development TeamUpdated on July 31, 2026

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Calories

:

987 kcal

Protein

:

38.7g protein

Total

:

45 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Cashew
Milk
Eggs
Soy
May contain traces of allergens
Wheat
Gluten
Milk
Sesame
Fish

This risotto is green and keen. Leek and chorizo come together to form an unstoppable duo with plenty of flavour from the plant-based basil pesto stirred through, plus a crunchy garlic pangrattato for yummy texture. We won’t keep you any longer, dig in!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten)

1 packet

Leek

200 g

Mild Chorizo

1 packet

Baby Spinach Leaves

1 packet

Risoni

(Contains: Gluten, Wheat May be present: Eggs, Soy)

1 packet

Plant-Based Basil Pesto

(Contains: Cashew May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)

1 packet

Grated Parmesan Cheese

(Contains: Milk)

2

Garlic

Not included in your delivery

1 drizzle

olive oil

2 cup

water

20 g

butter

(Contains: Milk)

Nutrition

Energy (kJ)4130 kJ

Calories987 kcal

Fat53.2 g

of which saturates20.2 g

Carbohydrate85.2 g

of which sugars8.7 g

Dietary Fibre5.2 g

Protein38.7 g

Sodium1720 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced.
• Finely chop garlic.

• Roughly chop mild chorizo.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chorizo and sliced leek, until golden, 4-5 minutes.

• Add garlic & herb seasoning and risoni, stirring, until fragrant, 1-2 minutes.
• Add the water and bring to the boil, then remove from heat.

3

• Transfer risoni to a large baking dish. Cover tightly with foil and bake until liquid is absorbed and risoni is ‘al dente’, 20-25 minutes.

TIP: ‘Al dente’ risoni is cooked through but still slightly firm in the centre.
TIP: If needed, add a splash of water to loosen the risoni.

4

• Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes.
• Add garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl and season to taste with salt and pepper.

5

• Remove risoni from oven, then stir through baby leaves, plant-based basil pesto, the butter and grated Parmesan cheese.
• Stir through a splash of water to loosen the risoni if needed. Season to taste.