HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChorizo, Thyme & Roasted Roma Tomato Risotto
Chorizo, Thyme & Roasted Roma Tomato Risotto

Chorizo, Thyme & Roasted Roma Tomato Risotto

with Parmesan Cheese

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What happens when you cook chorizo with thyme, lemon zest and chilli, then use this as the base for risotto? We could tell you, but the best way to find out is to try it yourself! While you're at it, throw in some baby Roma tomatoes for a sweet burst of flavour.


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Total Time50 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

mild chorizo

1 unit

brown onion

2 clove


½ unit


1 bunch


1 pinch

chilli flakes

1 packet

arborio rice

1 sachet

chicken-style stock powder

1 tin

baby Roma tomatoes

1 packet

grated Parmesan cheese


1 bag

baby spinach leaves

Not included in your delivery


olive oil

2 cup


20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3650 kJ
Fat38.6 g
of which saturates18.5 g
Carbohydrate92.3 g
of which sugars11.6 g
Dietary Fibre0 g
Protein36.3 g
Cholesterol0 mg
Sodium1860 mg
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Roughly chop the mild chorizo. Finely chop the brown onion. Finely chop the garlic. Zest the lemon 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 stems are very soft, you can just chop them instead.


In a large frying pan, heat a small drizzle of olive oil over a medium-high heat. Add the chorizo and cook, stirring, until golden and crisp, 3-4 minutes. Add the onion and cook, stirring, until softened, 4 minutes. Add the garlic, thyme, lemon zest and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Add the arborio rice and stir until combined.


Add the water and chicken-style stock powder to the rice and bring to the boil. Transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid has absorbed and the rice is ‘al dente’, 24-28 minutes. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.


While the risotto is baking, drain the tinned baby Roma tomatoes. Place the tomatoes and a drizzle of olive oil on an oven tray lined with baking paper. Season with a generous pinch of salt and pepper and toss to coat. Roast on the top rack of the oven until blistered, 15-20 minutes.


When the risotto is done, remove from the oven and stir through a splash of water if needed. Stir in the grated Parmesan cheese, butter and the baby spinach leaves. Gently fold in the roasted tomatoes. Season to taste.


Divide the chorizo, thyme and roasted Roma tomato risotto between bowls. Serve with the lemon wedges.