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Oven-Baked Chicken, Chorizo and Tomato Risotto
Oven-Baked Chicken, Chorizo and Tomato Risotto

Oven-Baked Chicken, Chorizo and Tomato Risotto

with Italian Style Cheese, Rocket and Balsamic Drizzle

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Love risottos, but wish there was no stirring involved? This Oven-Baked Chicken, Chorizo and Tomato Risotto is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours.

Tags:
Prepped in 10
•Family Friendly
•High Protein
Allergens:
Milk
•Egg
•Sulphites

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.

Total40 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

90 grams

Diced Chorizo

(Contains: Milk)

3 unit(s)

Garlic Clove

125 grams

Baby Plum Tomatoes

175 grams

Risotto Rice

15 grams

Chicken Stock Paste

1 sachet(s)

Mixed Herbs

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

Energy (kJ)3774 kJ
Energy (kcal)902 kcal
Fat34.9 g
of which saturates16.1 g
Carbohydrate87.2 g
of which sugars12.3 g
Dietary Fibre4.8 g
Protein56.6 g
Salt5.16 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Oven-Proof Pan
•Kettle
•Garlic Press
•Aluminum Foil
•Lid
•Baking Tray

Instructions

Fry the Onion and Chorizo
1

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 onion and chorizo to the pan and stir-fry until the onion has softened and the chorizo has started to brown, 4-5 mins.

If you prefer hob cooking your risotto, skip the oven and just use a normal pan.

Prep the Parcel
2

While the onion and chorizo are frying, 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.

Add the risotto rice, diced chicken and remaining garlic to the ovenproof pan, stir and cook until the edges of the rice are translucent, 1-2 mins.

Bake the Risotto
3

Pour the boiled water for the risotto (see pantry for amount), chicken stock paste and mixed herbs into the risotto pan. 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.

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.

Roast the Tomatoes
4

Pop the tomato parcel onto a small baking tray.

Roast on the bottom shelf of your oven until softened, 15-20 mins.

Add the Flavour
5

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 to your desired consistency.

Serve
6

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.

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