Baked Chorizo, Spinach & Chicken Risotto
with Cherry Tomatoes & Parmesan
What happens when you cook chorizo and chicken with fragrant herbs, garlic and onion, then use this concoction as the base for a risotto? We could tell you, but the best way to find out is to try it yourself! While you're at it, throw in some roasted cherry tomatoes for a sweet burst of flavour that also works to cut through the lovely richness of the dish.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1
brown onion
1 packet
garlic paste
1 sachet
Italian herbs
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 packet
chicken stock pot
1 punnet
snacking tomatoes
1 packet
Parmesan cheese
(Contains Milk;)
1 bag
baby spinach leaves
1 packet
chicken breast
Not included in your delivery
olive oil
2 cup
water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Roughly chop mild chorizo. • Thinly slice brown onion. • Cut chicken breast into 2cm chunks.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo, stirring, until golden and crisp, 3-4 minutes. • Add onion and cook, stirring, until softened, 4 minutes. • Add garlic paste and Italian herbs and cook until fragrant, 1 minute. • Stir in arborio rice until well combined.
• Add the water and chicken stock pot to the pan. Stir well, then bring to the boil. • Transfer risotto to a baking dish. Cover tightly with foil. • 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.
• Meanwhile, halve snacking tomatoes. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until blistered, 15-20 minutes.
Little cooks: Help assemble the snacking tomatoes on the lined oven tray!
• When the risotto is ready, stir through a splash of water to loosen, if needed. • Stir in shaved Parmesan cheese, chicken, the butter and baby spinach leaves. • Gently fold in roasted tomatoes. Season to taste.
• Divide baked chorizo, spinach and chicken risotto between bowls to serve. Enjoy!