One-Pan Chorizo Risoni Risotto

Name: One-Pan Chorizo Risoni Risotto with Cherry Tomatoes, Silverbeet & Cheddar
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Shredded Cheddar Cheese; 1 sachet Vegetable Stock; 200 g Mild Chorizo; 1 packet Pine Nuts; 1 sachet Chilli Flakes; 1 sachet Thyme; 1 packet Flaked Almonds; 1 Silverbeet; 2 Garlic; Diced Bacon; 1 tin Tinned Cherry Tomatoes; 1 Lemon; 2 packet Risoni

with Cherry Tomatoes, Silverbeet & Cheddar

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Allergens:

Milk

•Tree nuts

•Almond

•Gluten

•Wheat

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

Total

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 sachet

Vegetable Stock

200 g

Mild Chorizo

1 packet

Pine Nuts

(Contains: Tree nuts; May be present: Gluten, Milk, Tree nuts, Sesame, Soy. )

1 sachet

Chilli Flakes

1 sachet

Thyme

1 packet

Flaked Almonds

(Contains: Almond; )

Silverbeet

Garlic

Diced Bacon

1 tin

Tinned Cherry Tomatoes

Lemon

2 packet

Risoni

(Contains: Gluten, Wheat; May be present: Soy, Eggs. )

Nutrition Values

Calories1050 kcal

Energy (kJ)4370 kJ

Fat39.7 g

of which saturates17.9 g

Carbohydrate122 g

of which sugars13.1 g

Dietary Fibre10.9 g

Protein46.3 g

Sodium1160 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.

Cooking Steps

Roughly chop the mild chorizo. Finely chop the brown onion. Drain the cherry tomatoes. Finely chop the garlic (or use a garlic press). Zest the lemon to get a pinch. Pick the thyme leaves. TIP: Hold each sprig of thyme at the top and run your fingers down the stalk to remove the leaves.

Heat a small drizzle of olive oil in a large frying pan over a medium-high heat. Add the chorizo and cook, stirring, until golden and crisp, 5-6 minutes. Add the onion and cook, stirring until softened, 4 minutes. Add the garlic, thyme and lemon zest and cook for 1 minute or until fragrant.

Add the risoni (see ingredients list) to the pan with the chorizo and stir to combine. Add the water and crumble in the vegetable stock. Bring to the boil, then reduce the heat to medium-low and simmer, stirring occasionally until the risoni is 'al-dente' and all the water has been absorbed, 15-17 minutes. TIP: Add a dash more water if your risoni looks dry.

While the risoni is cooking, roughly chop the silverbeet. Slice the lemon into wedges.

Once the risoni is ready and the liquid has been absorbed, stir through the shredded Cheddar cheese, cherry tomatoes and silverbeet. Cover the frying pan with a lid or foil. Cook until the silverbeet has just wilted, 3-5 minutes. Remove the pan from the heat and season to taste with salt and pepper.

Divide the chorizo, cherry tomato and silverbeet risoni risotto between bowls. Serve with the lemon wedges and chilli flakes (optional).