Baked Chorizo & Spinach Risotto
with Cherry Tomato & Parmesan
What happens when you cook chorizo with thyme, lemon zest and chilli, then use this as the base for 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.
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
2 clove
garlic
½
lemon
1 bunch
thyme
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 tub
chicken stock pot
1 punnet
cherry tomatoes
1 packet
grated Parmesan cheese
(Contains Milk;)
1 bag
baby spinach leaves
1 pinch
chilli flakes
Not included in your delivery
olive oil
2 cup
water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Roughly chop the mild chorizo. Finely chop the brown onion. Finely chop the garlic. Zest the lemon to get a pinch, then slice into wedges. Pick the thyme leaves.
In a large frying pan, heat a small drizzle of olive oil over a medium-high heat. Cook the chorizo, stirring, until golden and crisp, 3-4 minutes. Add the onion 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 arborio rice and stir until well combined.
Add the water and chicken stock pot to the frying pan, stir and bring to the boil. Transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the risotto is baking, halve the cherry tomatoes. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until blistered, 15-20 minutes.
When the risotto is done, remove from the oven and stir through a splash of water if needed. Stir in the grated Parmesan cheese, the butter and the baby spinach leaves. Gently fold in the roasted cherry tomatoes. Season to taste.
Divide the risotto between bowls and serve with the lemon wedges.