Crispy Chorizo Topped Oven-Baked Tomato Risotto
with Garlicky Courgette and Ricotta
Love risottos, but wish there was no stirring involved? This Crispy Chorizo Topped Oven-Baked Tomato Risotto is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Bell Pepper
1 unit(s)
Courgette
(May contain traces of: Celery)
4 unit(s)
Garlic Clove
50 grams
Chorizo Slices
(Contains: Milk)
175 grams
Risotto Rice
20 grams
Chicken Stock Paste
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
25 grams
Sun-Dried Tomato Paste
100 grams
Ricotta Cheese
(Contains: Milk)
Not included in your delivery
600 milliliter(s)
Boiled Water for the Risotto
1 tbsp
Honey
20 grams
Butter
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Halve the bell pepper and discard the core and seeds. Chop into 1-2cm chunks. Trim the courgette and slice into 1cm thick rounds. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, lay the chorizo into the pan and fry until crispy, 2-3 mins each side. Once crispy, transfer to a plate covered in kitchen paper.
If you prefer hob cooking your risotto, just use a normal pan.
Pop the (now empty) saucepan on medium-high heat. Once hot, add the pepper and fry until charred, 5-6 mins. Continue to stir while it cooks. Add half the garlic and fry for 1 minute.
Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. Stir in the boiled water for the risotto and honey (see pantry for both amounts) and chicken stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil).
For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
When hot, add the courgette and cook until charred, 3-4 mins each side. Once cooked, reduce the heat to medium.
Add the remaining garlic and season with salt and pepper. Stir-fry for 1 minute. Remove from the heat.
When the risotto is cooked, remove it from the oven and stir through the hard Italian style cheese, sun-dried tomato paste and butter (see pantry for amount).
Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.
Divide the risotto between bowls.
Dot the ricotta over the risotto and top with the charred courgette. Crumble the crispy chorizo into shards over the top to finish.
