Easy Nostalgic Double Chorizo & Veggie Risotto
with Parmesan & Baby Leaves
- 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 ovenbaked chorizo risotto. Minimal stirring, loads of comforting veggies and superbly satisfying — what could be better?
Ingredients
2 packet
Mild Chorizo
1
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; )
Not included in your delivery
olive oil
2 cup
boiling water
40 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The smokiness of the chorizo adds a satisfying flavour, though some found it bland. Adding chilli can boost the taste.
- Ease of prep: Customers appreciated the easy oven-baked method, though some prefer traditional stove top risotto cooking.
- Suggestions: Consider swapping courgette for leeks. Ensure there's enough water to fully cook the rice.
