Easy Oven-Baked Chicken, Chorizo & Veggie Risotto
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Easy Oven-Baked Chicken, Chorizo & Veggie Risotto

Easy Oven-Baked Chicken, 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?

Allergens:
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

Mild Chorizo

1

courgette

1 packet

Soffritto Mix

1 packet

Risotto-Style Rice

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

tomato paste

1 sachet

Nan's Special Seasoning

1 packet

baby leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

chicken breast

Not included in your delivery

olive oil

2 cup

boiling water

40 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)4790 kJ
Fat54.7 g
of which saturates24.9 g
Carbohydrate89.2 g
of which sugars10.4 g
Dietary Fibre5.7 g
Protein71.4 g
Sodium2184 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 Frying Pan
Baking Dish

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut mild chorizo into 1cm chunks. Thinly slice courgette into half-moons. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo and soffritto mix, stirring, until starting to brown, 3-4 minutes. • Meanwhile, boil the kettle.

2
2

• 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.

3
3

• When the risotto is done, stir through the butter, chicken, 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 your child does not want baby leaves, stir it through the adult's portion only.

4
4

• Divide Nan's chicken, chorizo and veggie risotto between kid's and adult's portion. • Sprinkle with remaining Parmesan cheese to serve. Enjoy!