Chorizo, Mushroom & Parmesan Risotto

Name: Chorizo, Mushroom & Parmesan Risotto with Tomato Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Tomato; 1 packet Button Mushrooms; 200 g Mild Chorizo; 1 packet Calrose Rice; 1 packet Parsley; 1 packet Mixed Salad Leaves; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 2 Garlic; 1 Courgette; 1 drizzle olive oil; 40 g butter; 2 cup water; 1 drizzle vinegar (balsamic or white wine)

with Tomato Salad

4.5(5)

Recipe Development TeamUpdated on August 18, 2026

Get up to 40% off + Free Extras for 8 weeks

Calories

:

940 kcal

Protein

:

32.8g protein

Total

:

35 minutes

Difficulty

:

Easy

Allergens:

Milk

Risotto is so delicious, but the prospect of all that stirring can sometimes be a bit daunting! Our version lets you put your risotto in the oven and forget about it until it’s time to eat. All the creamy, luxurious texture with none of the elbow work!

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

Tomato

1 packet

Button Mushrooms

200 g

Mild Chorizo

1 packet

Calrose Rice

1 packet

Parsley

1 packet

Mixed Salad Leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk)

1 sachet

Chicken-Style Stock Powder

1

Carrot

2

Garlic

1

Courgette

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk)

2 cup

water

1 drizzle

vinegar (balsamic or white wine)

Nutrition

Energy (kJ)3930 kJ

Calories940 kcal

Fat50.7 g

of which saturates24 g

Carbohydrate84.2 g

of which sugars7.7 g

Dietary Fibre4.8 g

Protein32.8 g

Sodium1930 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. • Cut courgette into bite-sized chunks. • Thinly slice button mushrooms. • Finely chop garlic. • Roughly chop parsley. • Cut mild chorizo into 1cm chunks.

2

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chorizo, until just browned, 4-5 minutes. • Add courgette, mushrooms and half the butter and cook, stirring, until tender, 4-6 minutes. • Add garlic, garlic & herb seasoning and risotto-style rice, then cook, stirring, until fragrant, 1-2 minutes.

3

• Add the water and chicken-style stock powder to the pan, then bring to the boil. • 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 has a bit of firmness in the middle.

4

• While the risotto is baking, roughly chop tomato. • Grate carrot. • In a medium bowl, combine a drizzle of vinegar and olive oil, then season with salt and pepper. Add mixed salad leaves, carrot and tomato. Set aside.

5

• When the risotto is done, stir through grated Parmesan cheese and remaining butter. Season to taste. TIP: Stir through a splash of water if the risotto looks dry.