Oven-Baked Chorizo & Veggie Risotto

Name: Oven-Baked Chorizo & Veggie Risotto with Parmesan & Baby Spinach
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Nan's Special Seasoning; 200 g Mild Chorizo; 1 packet Baby Spinach Leaves; 1 packet Calrose Rice; 1 packet Tomato Paste; 1 packet Grated Parmesan Cheese; 2 Garlic; 1 Courgette; 1 Red Onion; 1 Carrot; 1 drizzle olive oil; 2 cup boiling water; 40 g butter

with Parmesan & Baby Spinach

5.0(2)

Recipe Development TeamUpdated on June 02, 2026

Get tasty recipes from just $6 per serving

Calories

955 kcal

Protein

33g protein

Total

40 minutes

Difficulty

Easy

Allergens:

Milk

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?

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Nan's Special Seasoning

200 g

Mild Chorizo

1 packet

Baby Spinach Leaves

1 packet

Calrose Rice

1 packet

Tomato Paste

1 packet

Grated Parmesan Cheese

(Contains: Milk)

Garlic

Courgette

Red Onion

Carrot

Not included in your delivery

1 drizzle

olive oil

2 cup

boiling water

40 g

butter

(Contains: Milk)

Nutrition

Energy (kJ)3990 kJ

Calories955 kcal

Fat50.4 g

of which saturates24 g

Carbohydrate89.6 g

of which sugars10.3 g

Dietary Fibre7.1 g

Protein33 g

Sodium1350 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.

You will need

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced.
• Cut mild chorizo into 1cm chunks.
• Thinly slice courgette and carrot into half-moons.
• Thinly slice onion (see ingredients). Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook
chorizo, onion and carrot, 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, 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 spinach leaves and
half the grated Parmesan cheese. Season to taste with salt and pepper.

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
spinach leaves!