HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOven Baked Chorizo And Sweetcorn Risotto
Oven-Baked Chorizo and Sweetcorn Risotto

Oven-Baked Chorizo and Sweetcorn Risotto

with Rocket Salad

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This Oven-Baked Chorizo and Sweetcorn Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Family Friendly

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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams


1 unit(s)


15 grams

Chicken Stock Paste

120 grams


175 grams

Risotto Rice

1 sachet

Balsamic Vinegar


40 grams


125 grams

Baby Plum Tomatoes

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

30 grams

Unsalted Butter


Not included in your delivery

2 tbsp

Olive Oil

450 milliliter(s)

Water for the Risotto

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3761 kJ
Energy (kcal)899 kcal
Fat47.0 g
of which saturates20.0 g
Carbohydrate85 g
of which sugars9.0 g
Protein32 g
Salt5.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Fill and boil your kettle. Drain and rinse the sweetcorn in a sieve. Peel and grate the garlic (or use a garlic press). Pour the boiling water for the risotto (see ingredients for amount) into a measuring jug and stir in the chicken stock paste.


Heat a drizzle of oil in an ovenproof pan over medium-high heat. TIP: If you don't have an ovenproof pan, just cook in a normal saucepan then transfer to an ovenproof dish before the risotto goes in the oven. Add the chorizo and fry until it starts to brown, 3-4 mins.


Stir in the sweetcorn and cook for 2-3 mins. Stir in the garlic and risotto rice, cook for 1 min and then pour in the stock. Bring to the boil, cover with a tight-fitting lid or foil and transfer to the oven. Bake on the middle shelf of your oven until the rice is tender, 20-25 mins.


Meanwhile, in a medium bowl, mix the balsamic vinegar with the olive oil (see ingredients for amount). Season with salt and pepper and mix together. Pop the rocket on top - we will toss this together later to dress the leaves. TIP: If you toss it now, the rocket will wilt.


Once the risotto has been in the oven for 10 mins, carefully remove and add the baby plum tomatoes to the pan (don't stir them in, just sit them on top). Pop the lid back on and return to the oven for the remaining cooking time.


When the risotto is ready, carefully remove from the oven and stir in the hard Italian style cheese, butter and a splash of water. Mix well. Season with salt and pepper if needed. Share between your bowls. Toss the rocket in the balsamic dressing and serve on top or alongside. Enjoy!