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Oven-baked Chorizo and Sweetcorn Risotto

Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
761 kcal
Protein
: 
28.9g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Sweetcorn

1 unit(s)

Garlic Clove

10 grams

Chicken Stock Paste

120 grams

Diced Chorizo

175 grams

Risotto Rice

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

40 grams

Wild Rocket

125 grams

Baby Plum Tomatoes

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

30 grams

Unsalted Butter

(Contains: Milk)

Not included in your delivery

2 tbsp

Olive Oil

milliliter(s)

Water for the Risotto

Energy (kJ)3186 kJ
Energy (kcal)761 kcal
Fat32.6 g
of which saturates11.5 g
Carbohydrate73 g
of which sugars3.5 g
Dietary Fibre2 g
Protein28.9 g
Salt3.4 g
Potassium65.2 mg
Calcium43.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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 (see ingredients for amount) into a measuring jug and stir in the chicken stock powder.

2

Heat a drizzle of oil in an ovenproof pan over medium-high heat. When hot, add the chorizo and cook until browned and it releases its fragrant oil, 3-4 mins.

3

Stir in the sweetcorn and cook for 2-3 mins. Stir in the garlic and rice, cook for a minute 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.

4

In a bowl, mix the balsamic vinegar with the olive oil (see ingredients for amount). Season with salt and pepper. Dressing done! Pop the rocket on top we will toss this together later to dress the leaves.

5

Once the risotto has been in the oven for 10 mins, carefully remove  and quickly 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.

6

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

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