Oven-Baked Chorizo, Prawn & 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 oven-baked chorizo risotto. Minimal stirring, loads of comforting veggies and superbly satisfying — what could be better?
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
Ingredients
1
Mild Chorizo
1
Peeled Prawns
1
Courgette
1
Soffritto Mix
1
Tomato Paste
1
Nan's Special Seasoning
1
baby leaves
1
Grated Parmesan Cheese
1
garlic paste
Not included in your delivery
1
olive oil
1
boiling water
1
butter
Nutrition Values
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. • Meanwhile, boil the kettle.
TIP: If you want to hide the courgette in the risotto for your child, grate it instead! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 prawns with chorizo and soffritto mix, tossing, until pink and starting to curl up, 3-4 minutes. • 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. TIP: If preferred, dish up your child's portion before stirring through the baby leaves!
• Divide Nan's chorizo and veggie risotto between kid's and adult's portion. • Sprinkle with remaining Parmesan cheese to serve. Enjoy!
This week's must-try HelloFresh recipes
Sesame-Crumbed Chicken & Katsu Sauce
Homemade Cheesy Beef Burger
Pork & Veggie Mie Goreng
American Chicken & Kūmara Mash
Seared Beef & Caramelised Onion Ciabatta
Sesame-Crusted Salmon Poke Bowl
Chermoula Coconut Lentil & Veggie Soup
Sticky Ginger Pork Meatballs
Smokey Mushroom Stroganoff
Spinach & Ricotta Ravioli
Easy As Sweet Soy Beef Noodle Stir-Fry
BBQ-Spiced Chicken Drumsticks
Easy Pork Sausages & Roast Veggie Toss
HelloHero: Spiced Beef & Jewel Couscous
Mediterranean Venison & Beef Burger
Creamy Prawn Brioche Roll & Kūmara Rounds
Soy-Ginger Glazed White Fish
Orange Sesame Chicken & Jasmine Rice
Caribbean Coconut & Kidney Bean Curry
