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?
Unfortunately, this week's zucchini were in short supply. Some customers will receive yellow squash instead of zucchini. Don't worry, the recipe will be just as delicious!
The quantities provided above are averages only.
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
zucchini
1 punnet
cherry tomatoes
2 clove
garlic
½
lemon
1 bunch
thyme
1.5 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1.5 cube
vegetable stock
1 packet
Cheddar cheese
(Contains Milk;)
1 bag
baby spinach leaves
Not included in your delivery
Olive Oil
1.75 cup
water
Nutritional Values
Utensils
Cooking Steps
Roughly chop the mild chorizo. Finely chop the brown onion. Cut the zucchini into 1cm chunks. Cut the cherry tomatoes in half. Finely chop the garlic. Zest the lemon 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 stems are very soft, you can just chop them instead.
Alternative Step 1 if you've received yellow squash: Roughly chop the mild chorizo. Finely chop the brown onion. Cut the squash into 1cm chunks. Cut the cherry tomatoes in half. Finely chop the garlic. Zest the lemon to get a pinch. Pick the thyme leaves.
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, zucchini 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.
Alternative Step 2 if you've received yellow squash: 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, squash 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) 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. 'Al dente' pasta is cooked through but still slightly firm in the centre.
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. Remove from the heat and season to taste. TIP: If you can't fit the spinach in your pan at once, stir it through in batches!
Divide the chorizo, cherry tomato and spinach risoni risotto between bowls. Serve with the lemon wedges.