Portuguese-Style Chorizo & Capsicum Rice
with Feta & Parsley- Milk
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Pecan
- Traces of Pine Nut
- Macadamia
- Traces of Walnut
Oops, we've done it again – put a clever twist on a weekday dinner to bring you something new and exciting, with flavours we know you love! Our latest creation is a warm bowl of mildly spiced chorizo, capsicum, rice and creamy feta to cool off those tastebuds.
Ingredients
1
capsicum
1 stalk
celery
1 packet
Mild Chorizo
1 packet
arborio rice
1 packet
tomato paste
1 pinch
chilli flakes
½
lemon
½ packet
Cow's Milk Feta
(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut)
½ packet
parsley
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
2.25 cup
boiling water
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Cut capsicum into bite-sized chunks. Finely chop celery and mild chorizo. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo, capsicum and celery, stirring, until tender and starting to brown, 3-4 minutes.
• Add arborio rice, tomato paste, chilli flakes (if using) and Aussie spice blend to the pan with chorizo and cook, stirring, until fragrant, 1-2 minutes. • Remove from heat, then add the boiling water (21/4 cups for 2 people / 41/2 cups for 4 people) and stir to combine. 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.
• Slice lemon into wedges. • When risotto is done, stir through the butter and a squeeze of lemon juice. Season with pepper.
TIP: If the risotto looks dry, stir through a splash of water.
• Divide Portuguese-style chorizo and capsicum rice between bowls. • Crumble over cow's milk feta (see ingredients). • Tear over parsley (see ingredients) and serve with any remaining lemon wedges. Enjoy!
