Nan's Easy Chorizo & Veggie Risotto
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?
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
(May be present traces of egg, milk, Gluten, Soy, Fish, Sesame, Tree Nuts. )
Nan's Special Seasoning
baby spinach leaves
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
(Contains Milk; )
• Preheat oven to 220°C/200°C fan-forced. • Cup 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.
• 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 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 spinach leaves and half the grated Parmesan cheese. Season to taste.
TIP: If the risotto looks dry, stir through a splash of water.
• Divide chorizo and veggie risotto between bowls. • Top with remaining Parmesan cheese to serve. Enjoy!