Chorizo, Chicken Breast and Pea Risotto

Name: Chorizo, Chicken Breast and Pea Risotto with Italian Style Cheese
Total time: 45 min
Yield: 2
Cuisine: Spanish
Ingredients: 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; 260 grams Diced British Chicken Breast; 450 milliliter(s) Boiled Water for the Risotto; 10 grams Butter

with Italian Style Cheese

Recipe Development TeamPublished on June 13, 2023

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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

Cooking Instructions and Tips

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.

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.

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).

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

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.