Nan's Chorizo & Veggie Risotto

Name: Nan's Chorizo & Veggie Risotto with Parmesan
Total time: 45 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet Mild Chorizo; 1 onion; 1 tomato; 1 leek; 1 packet arborio rice; 1 packet garlic paste; 1 packet tomato paste; 2 cup boiling water; 40 g butter; 1 bag baby spinach leaves; 1 sachet Nan's Special Seasoning; 1 packet Grated Parmesan Cheese

with Parmesan

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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 ooziness and superbly satisfying... what could be better?

Keep an eye out... Due to recent sourcing challenges, we’ve replaced courgette with leek, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Milk

The quantities provided above are averages only.

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

Total45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

Mild Chorizo

onion

tomato

leek

1 packet

arborio rice

1 packet

garlic paste

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

1 packet

tomato paste

1 bag

baby spinach leaves

1 sachet

Nan's Special Seasoning

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

2 cup

boiling water

40 g

butter

(Contains: Milk; )

Nutrition Values

/ per serving

Energy (kJ)3671 kJ

Fat52 g

of which saturates24.3 g

Carbohydrate98.8 g

of which sugars9.8 g

Protein35.1 g

Sodium2049 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

• Preheat oven to 220°C/200°C fan-forced. Roughly chop mild chorizo and red onion. • In a large frying pan, heat a drizzle of olive oil over a medium high heat. Cook chorizo and onion, stirring, until starting to brown, 3-4 minutes. • Meanwhile, boil the kettle. Roughly chop tomato. Thinly slice white and light green parts of leek. • Add tomato and leek to the pan with chorizo and cook, tossing, until starting to soften, 3-4 minutes.

• Add arborio rice, garlic paste, tomato paste and Nan's special seasoning to the pan with chorizo and cook, stirring, until fragrant, 1 minute. • Remove from the heat, then add 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 and 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.