Oven-Baked Chorizo, Chicken & Veggie Risotto

Name: Oven-Baked Chorizo, Chicken & Veggie Risotto with Parmesan & Baby Leaves
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet Mild Chorizo; 1 courgette; 1 packet Soffritto Mix; 1 packet risotto-style rice; 1 packet garlic paste; 1 packet tomato paste; 1 sachet Nan's Special Seasoning; 2 cup boiling water; 40 g butter; 1 packet Baby Leaves; 1 packet Grated Parmesan Cheese; 1 packet chicken breast

with Parmesan & Baby Leaves

Get up to $175 off

We believe weeknight dinners should be tasty and on the table without too much fuss. Hence, we present you with our oven-baked chorizo & chicken risotto. Minimal stirring, loads of comforting veggies and superbly satisfying, what could be better?

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

Total40 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mild Chorizo

courgette

1 packet

Soffritto Mix

1 packet

risotto-style 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 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; )

Nutrition Values

Energy (kJ)3412 kJ

Calories815 kcal

Fat55.9 g

of which saturates25.1 g

Carbohydrate16.7 g

of which sugars10.5 g

Dietary Fibre4.8 g

Protein66.7 g

Sodium1602 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

Cooking Steps

• 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.

TIP: If you want to hide the courgette in the risotto for your child, grate it instead!

• 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, cooked 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 preferred, dish up your child's portion before stirring through the baby leaves!