Easy Nostalgic Double Chorizo & Veggie Risotto
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Easy Nostalgic Double Chorizo & Veggie Risotto

Easy Nostalgic Double 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 ovenbaked chorizo risotto. Minimal stirring, loads of comforting veggies and superbly satisfying — what could be better?

Quick Prep

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


Serving amount

2 packet

Mild Chorizo



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; )

Not included in your delivery

olive oil

2 cup

boiling water

40 g


(Contains Milk; )


Nutrition Values

Energy (kJ)5255 kJ
Fat77.6 g
of which saturates34.5 g
Carbohydrate89.4 g
of which sugars12.3 g
Dietary Fibre6.6 g
Protein51.2 g
Sodium2928 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.


Large Frying Pan
Baking Dish



• Preheat oven to 220°C/200°C fan-forced. • Cut 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 (cook in batches if your pan is getting crowded). • Meanwhile, boil the kettle.


• 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, baby leaves and half the grated Parmesan cheese. Season to taste.

TIP: If the risotto looks dry, stir through a splash of water.


• Divide Nan's chorizo and veggie risotto between bowls. • Sprinkle with remaining Parmesan cheese to serve. Enjoy!