Nan's Chorizo & Veggie Risotto
with Cherry Tomatoes, Silverbeet & Parmesan
Our Nan's special seasoning adds a rich depth of flavour to this veggie risotto, perfectly complementing the salty chorizo. Top it off with a sprinkle of Parmesan and you have a dish that delivers deliciousness with every mouthful.
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 punnet
Snacking Tomatoes
1
zucchini
1 bag
silverbeet
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
2 packet
garlic paste
1 packet
tomato paste
1 sachet
Nan's special seasoning
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 cup
boiling water
40 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Roughly chop mild chorizo. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and snacking tomatoes, stirring, until starting to brown, 3-4 minutes. • Meanwhile, boil the kettle. • Slice zucchini into thin half-moons. • Roughly chop silverbeet.
• To pan with chorizo, add arborio rice, garlic paste, tomato paste and Nan's special seasoning and cook, stirring, until fragrant, 1 minute. • Remove from heat, then add the boiling water (2 cups for 2 people / 4 cups for 4 people) and zucchini. Stir to combine, then transfer risotto mixture to a baking dish. Cover tightly with foil, then 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.
• When risotto is done, stir through the butter, silverbeet and half the Parmesan cheese. Season to taste.
TIP: If the risotto looks dry, stir through a splash of water.
• Divide Nan's chorizo and veggie risotto between bowls. • Top with remaining Parmesan cheese to serve. Enjoy!