with Cherry Tomatoes & Parmesan
Impart a smoky, salty depth of flavour to your risotto by adding chorizo. Balance out the richness with roasted cherry tomatoes, which offer sweetness, juiciness, acidity and a pretty pop of colour. *The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Mild chorizo
1 packet
Brown onion
1
Garlic
2 clove
Dried oregano
0.5 sachet
Arborio rice
1 packet
Water
2 cup
Chicken stock pot
1 packet
Snacking Tomatoes
1 punnet
Butter
20 g
Mixed leaves
1 bag
Grated Parmesan cheese
1 packet
Preheat oven to 220°C/200°C fan-forced. Roughly chop mild chorizo. Finely chop brown onion and garlic. Pick thyme leaves.
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 and dried oregano (see ingredients) and cook until fragrant, 1 minute. Stir in arborio rice until well combined.
To the risotto, 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 the 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 risotto is done, stir through a splash of water to loosen, if needed. Stir in grated Parmesan cheese, the butter and mixed leaves. Gently fold in roasted cherry tomatoes. Season to taste.
Divide baked chorizo and spinach risotto between bowls to serve.
3558
kJ
Energy (kJ)
38.7
g
Fat
17.8
g
of which saturates
83.2
g
Carbohydrate
9.4
g
of which sugars
40.2
g
Protein
2301
mg
Sodium
