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Spanish Recipes

Chorizo and Pea Risotto

Chorizo and Pea Risotto

Chorizo and Pea Risotto

with Italian Style Cheese

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This Chorizo and Pea Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:

Milk

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

20

Chicken Stock Paste

2

Garlic Clove**

1

Onion

90

Diced Chorizo

175

Risotto Rice

120

Peas

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

500

Boiled Water for the Risotto

10

Butter

Nutritional information

Energy (kJ)2963 kJ

Energy (kcal)708 kcal

Fat27.5 g

of which saturates12.7 g

Carbohydrate84.4 g

of which sugars9.1 g

Protein29.7 g

Salt4.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Kettle

•Large Oven-Proof Pan

•Large Saucepan

•Aluminum Foil

•Lid

Instructions

Get Started

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Boil your kettle, then pour the boiled water for the risotto (see pantry for amount) into a measuring jug. Add the chicken stock paste and stir well to combine - this is your chicken stock.

Peel and grate the garlic (or use a garlic press).

Halve, peel and chop the onion into small pieces.

Fry the Chorizo

2

Heat a drizzle of oil in a large ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later.

Once the pan is hot, add the chorizo and onion. Fry until the onion starts to soften, 5-6 mins.

Add the garlic and fry for 1 min more.

Bring on the Rice and Stock

3

Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in your chicken stock and bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake the Risotto

4

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Finishing Touches

5

When the risotto has finished cooking, remove it from the oven and stir through the butter (see pantry for amount), peas and half the hard Italian style cheese.

Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.

Serve

6

Share the chorizo and pea risotto between your bowls.

Sprinkle over the remaining hard Italian style cheese to finish.

Enjoy!

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