Oven-Baked Double Chorizo & Veggie Risotto
with Parmesan & Baby Leaves
We believe weeknight dinners should be tasty and on the table without too much fuss. Hence, we present you with our oven-baked chorizo risotto. Minimal stirring, loads of comforting veggies and superbly satisfying — what could be better?
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
2
Mild Chorizo
1
Courgette
1
Soffritto Mix
1
Tomato Paste
1
baby leaves
1
Grated Parmesan Cheese
(Contains: Milk; )
1
Nan's Special Seasoning
1
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
Not included in your delivery
1
olive oil
1
boiling water
1
butter
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut mild chorizo into 1cm chunks. Thinly slice courgette into half-moons. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and soffritto mix, stirring, until starting to brown, 3-4 minutes. • Meanwhile, boil the kettle.
TIP: If you want to hide the courgette in the risotto for your child, grate it instead! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Preheat oven to 220°C/200°C fan-forced. • Cut mild chorizo into 1cm chunks. Thinly slice courgette into half-moons. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and soffritto mix, stirring, until starting to brown, 3-4 minutes (cook in batches if your pan is getting crowded). • Meanwhile, boil the kettle. TIP: if you want to hide the courgette in the risotto for your child, you can grate it instead of half-moons.
• Add risotto-style rice, garlic paste, tomato paste and Nan's special seasoning to the pan with chorizo and cook, stirring, until fragrant, 1 minute. • Remove from heat, then add courgette and the boiling water (2 cups for 2 people / 4 cups for 4 people). Stir to combine, then 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 slightly firm in the centre.
• When the risotto is done, stir through the butter, baby leaves and half the grated Parmesan cheese. Season to taste.
TIP: If the risotto looks dry, stir through a splash of water. TIP: If preferred, dish up your child's portion before stirring through the baby leaves!
• Divide Nan's chorizo and veggie risotto between kid's and adult's portion. • Sprinkle with remaining Parmesan cheese to serve. Enjoy!
