with Cherry Tomatoes & Parmesan
What happens when you cook chorizo with fragrant herbs, garlic and onion, then use this concoction 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 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
Grated Parmesan cheese
1 packet
• Preheat oven to 220°C/200°C fan-forced. • Roughly chop mild chorizo. • Thinly slice brown onion. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• 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.
• Add the water and chicken stock pot to the pan. 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 cherry 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 grated 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!
3659
kJ
Energy (kJ)
40.7
g
Fat
17.9
g
of which saturates
84.2
g
Carbohydrate
10
g
of which sugars
40.6
g
Protein
2548
mg
Sodium
