One-Pan Chorizo Risoni Risotto
with Cherry Tomatoes, Spinach & Cheddar
We believe weeknight dinners should be tasty and on the table without too much fuss. Hence, we present you with our risoni risotto. Minimal stirring, loads of comforting ooziness and superbly satisfying… what could be better?
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 unit
brown onion
2 clove
garlic
1 bunch
thyme
1.5 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1.5 cube
vegetable stock
1 bag
baby spinach leaves
½ unit
lemon
1 punnet
cherry tomatoes
1 packet
Cheddar cheese
(Contains Milk;)
1 pinch
chilli flakes
Not included in your delivery
olive oil
1.75 cup
water
Nutritional Values
Utensils
Instructions
Roughly chop the mild chorizo. Finely chop the brown onion. Cut the cherry tomatoes in half. Finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a pinch. Pick the thyme leaves. TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead.
Heat a small drizzle of olive oil in a large frying pan over a medium-high heat. Add the chorizo and cook, stirring, until golden, 5-6 minutes. Add the onion and cherry tomatoes and cook, stirring, until softened, 4 minutes. Add the garlic, thyme, lemon zest and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute.
Add the risoni (see ingredients list) to the pan and stir to combine. Add the water and crumbled vegetable stock (1 1/2 cubes for 2 people / 3 cubes for 4 people). Bring to the boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente' and all the water has been absorbed, 15-18 minutes. TIP: Add a dash more water if your risoni looks dry.
While the risoni is cooking, slice the lemon into wedges.
When the risoni is ready and the liquid has been absorbed, stir through the shredded Cheddar cheese and baby spinach leaves. Cook until the spinach has wilted, 1-2 minutes. TIP: If you can't fit the spinach in your pan at once, stir it through in batches! Remove from the heat and season to taste with salt and pepper.
Divide the chorizo, cherry tomato and spinach risoni risotto between bowls. Serve with the lemon wedges.