Garlic Prawn & Chorizo Risotto
with Thyme-Roasted Cherry Tomatoes
We've taken a few of our favourite things – here's looking at you, chorizo, garlic prawns and roasted cherry tomatoes – and turned them into a risotto that's distantly related to paella. It's baked in the oven to give you time to pour a wine, put your feet up and set the mood for a meal to remember.
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
brown onion
4 clove
garlic
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1.5 cube
vegetable stock
1 punnet
cherry tomatoes
1 bag
parsley
1 bunch
thyme
1
lemon
1 packet
prawns
(Contains Crustacean;)
1 pinch
chilli flakes
1 bag
baby spinach leaves
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
2 cup
water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion and the garlic. Roughly chop the mild chorizo. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and chorizo until golden, 5 minutes. Add 1/2 the garlic and butter and cook until fragrant, 30 seconds. Add the arborio rice and stir to coat. Add the water and crumble in the vegetable stock (1 1/2 cubes for 2 people / 3 cubes for 4 people). Bring to the boil, then remove from the heat.
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, cut the cherry tomatoes in half. Pick the thyme leaves. Place the cherry tomatoes and thyme on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until fragrant and lightly charred, 20-25 minutes.
When the risotto has 5 minutes of cook time remaining, zest the lemon to get a pinch, then cut into wedges. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the prawns and cook, tossing, until pink and starting to curl, 3 minutes. Add a pinch of chilli flakes (if using) and the remaining garlic and cook until fragrant, 30 seconds. Remove the pan from the heat. Add a squeeze of lemon and season.
Stir the grated Parmesan cheese through the risotto until melted. Add the baby spinach leaves and the lemon zest and stir to combine. Add a squeeze of lemon juice and season to taste. Gently fold in the roasted cherry tomatoes.
Finely chop the parsley. Divide the chorizo risotto between bowls and top with the chilli and garlic prawns. Sprinkle with the parsley and serve with any remaining lemon wedges.