Oven-Baked Chorizo & Veggie Risotto

Name: Oven-Baked Chorizo & Veggie Risotto with Parmesan & Baby Leaves
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Soffritto Mix; 1 sachet Nan's Special Seasoning; 200 g Mild Chorizo; 1 packet baby leaves; packet Calrose Rice; 1 packet Tomato Paste; packet Onion & Garlic Paste; 1 packet Grated Parmesan Cheese; 1 Courgette

with Parmesan & Baby Leaves

Get up to $175 off

Tags:

Naturally Gluten-Free

•Easy

Allergens:

Milk

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

Total40 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Soffritto Mix

1 sachet

Nan's Special Seasoning

200 g

Mild Chorizo

1 packet

baby leaves

packet

Calrose Rice

1 packet

Tomato Paste

packet

Onion & Garlic Paste

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Courgette

Nutrition Values

Calories422 kcal

Energy (kJ)1770 kJ

Fat29.3 g

of which saturates12 g

Carbohydrate13 g

of which sugars9.7 g

Dietary Fibre4.7 g

Protein25.7 g

Sodium1340 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

• 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!

• 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!