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Chorizo, King Prawn and Pea Risotto
Chorizo, King Prawn and Pea Risotto

Chorizo, King Prawn and Pea Risotto

with Italian Style Cheese

This Chorizo, King Prawn 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
Crustaceans

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)

Onion

90 grams

Diced Chorizo

175 grams

Risotto Rice

120 grams

Peas

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

150 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

450 milliliter(s)

Boiled Water for the Risotto

10 grams

Butter

Nutritional information

Energy (kcal)762 kcal
Energy (kJ)3187 kJ
Fat28.2 g
of which saturates12.9 g
Carbohydrate84.4 g
of which sugars9.1 g
Dietary Fibre5.8 g
Protein41.5 g
Salt5.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Large Oven-Proof Pan
Aluminum Foil
Lid
Pan

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, wide-bottomed 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 diced chorizo and onion and fry until the onion starts to soften, 5-6 mins. Add the garlic and fry for 1 min more.

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.

 

When the risotto has 5 mins of cooking time left, drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.

 

Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

 

 

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 of 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.

Finish and Serve
6

Share the chorizo and pea risotto between your serving bowls.

 

Top with the pan-fried prawns.

 

Sprinkle over the remaining hard Italian cheese to finish.

 

Enjoy!

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