Oven-Baked Chicken and Chorizo Tomato Risotto
with Hard Italian Cheese, Rocket and Balsamic Drizzle
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)
Onion
90 grams
Diced Chorizo
3 unit(s)
Garlic Clove**
125 grams
Baby Plum Tomatoes
175 grams
Risotto Rice
15 grams
Chicken Stock Paste
25 grams
Sun-Dried Tomato Paste
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
240 grams
Diced British Chicken Breast
Not included in your delivery
600 milliliter(s)
Boiled Water for the Risotto
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Halve, peel and chop the onion into small pieces.
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 pan and transfer to an ovenproof dish before baking.
Once hot, add the diced chicken, onion and chorizo to the pan and stir-fry until the onion has softened and the chicken has started to brown, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat.
Meanwhile, peel and grate the garlic (or use a garlic press).
Pop the tomatoes onto a piece of foil with a drizzle of oil. Stir through half the garlic. Season with salt and pepper.
Fold the foil, sealing on all sides to create a parcel. Set aside for now.
Meanwhile, add the risotto rice and remaining garlic to the ovenproof pan, stir and cook until the edges of the rice are translucent, 1-2 mins.
Pour the boiled water for the risotto (see pantry for amount) and chicken stock paste into the risotto rice. Stir to combine.
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, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Pop the tomato parcel onto a small baking tray.
Roast on the bottom shelf of your oven until softened, 15-20 mins.
When the risotto is cooked, remove it from the oven and stir through the sun-dried tomato paste, butter (see pantry for amount) and 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.
Share the oven-baked risotto between your serving bowls.
Spoon over the roasted tomatoes along with their juices. Top with the rocket leaves.
Drizzle over the balsamic glaze to finish.
Enjoy!
Step 2 MOD: If you’re adding chicken, add it to the pan with the onion and chorizo. Fry for the same amount of time, the chicken will cook through in the risotto. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
