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Chorizo, Chicken Breast and Pea Risotto
Chorizo, Chicken Breast and Pea Risotto

Chorizo, Chicken Breast and Pea Risotto

with Italian Style Cheese

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This Chorizo, Chicken Breast 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
DifficultyEasy

Ingredients

serving amount

20 grams

Chicken Stock Paste

2 unit(s)

Garlic Clove**

1 unit(s)

Red Onion

90 grams

Diced Chorizo

175 grams

Risotto Rice

120 grams

Peas

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

260 grams

Diced British Chicken Breast

Not included in your delivery

450 milliliter(s)

Boiled Water for the Risotto

10 grams

Butter

Nutritional information

Energy (kJ)3630 kJ
Energy (kcal)867 kcal
Fat29.9 g
of which saturates13.4 g
Carbohydrate85.5 g
of which sugars9.8 g
Protein61.2 g
Salt5.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Kettle
•Oven dish
•Aluminum Foil
•Lid

Instructions

Get Prepped
1

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

Boil your kettle, then pour the boiled water (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 red onion into small pieces.

Fry the Chicken and 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 hot, add the chicken and fry until browned all over 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

 

Add the chorizo and onion to the chicken and fry until the onion starts to soften, 5-6 mins. 

 

Stir in the garlic and fry for 1 min more. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Risotto Time
3

Add the risotto rice to the pan, 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).

Time to Bake
4

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

Cheese and Peas Please
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. Add a splash of water to loosen the risotto if needed.

Finish and Serve
6

Share the chicken and chorizo risotto between your serving bowls.

Sprinkle over the remaining hard Italian style cheese to finish.

Enjoy!

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Explore Similar Recipes

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