with Cherry Tomatoes & Parmesan
What happens when you cook chorizo with fragrant herbs, garlic and onion, then use this concoction as the base for a 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 that also works to cut through the lovely richness of the dish.
Allergens
Utensils
Tags
Olive oil
Mild chorizo
1 packet
Brown onion
1
Garlic paste
1 packet
Arborio rice
1 packet
Water
2 cup
Chicken stock pot
1 packet
Snacking Tomatoes
1 punnet
Butter
20 g
Baby spinach leaves
1 bag
Italian herbs
1 sachet
Parmesan cheese
1 packet
• Preheat oven to 220°C/200°C fan-forced. • Roughly chop mild chorizo. • Thinly slice brown onion.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo, stirring, until golden and crisp, 3-4 minutes. • Add onion and cook, stirring, until softened, 4 minutes. • Add garlic paste and Italian herbs and cook until fragrant, 1 minute. • Stir in arborio rice until well combined.
• To the pan, add the water and chicken stock pot. Stir well, then bring to the boil. • Transfer risotto to a baking dish. Cover tightly with foil. • 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.
• Meanwhile, halve snacking tomatoes. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until blistered, 15-20 minutes.
• When the risotto is ready, stir through a splash of water to loosen, if needed. • Stir in shaved Parmesan cheese, the butter and baby spinach leaves. • Gently fold in roasted tomatoes. Season to taste.
• Divide baked chorizo and spinach risotto between bowls to serve. Enjoy!
3551
kJ
Energy (kJ)
40.6
g
Fat
18.4
g
of which saturates
83.4
g
Carbohydrate
9.3
g
of which sugars
36.9
g
Protein
2437
mg
Sodium
