Nan's Easy Chorizo & Mushroom Risotto
with Parmesan
- Milk
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
We believe weeknight dinners should be tasty and on the table without too much fuss. Hence, we present you with our oven-baked chorizo and mushroom risotto. Minimal stirring, loads of comforting ooziness and superbly satisfying... what could be better? *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
Mild Chorizo
1
tomato
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 packet
portabello mushrooms
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
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Roughly chop mild chorizo and tomato. Thinly slice portabello mushrooms. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo, mushrooms and tomato, stirring, until starting to brown, 3-4 minutes. • Meanwhile, boil the kettle.
• 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 heat, then add the boiling water (2 cups for 2 people / 4 cups for 4 people). Stir to combine. • 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 spinach leaves and 1/2 the grated Parmesan cheese. Season to taste.
TIP: If the risotto looks dry, stir through a splash of water.
• Divide chorizo and mushroom risotto between bowls. • Top with remaining Parmesan cheese to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Tasty and not too spicy, this dish was packed with flavour that kept diners coming back for more.
- Ease of prep: Easy to prepare, with some customers noting it was simple enough for kids to make.
- Suggestions: If tomato paste is missing, pizza sauce can be used as a substitute.
