Oven-Baked Chorizo and Tomato Risotto
with Hard Italian Cheese and Balsamic Drizzle
- Milk
- Egg
- Sulphites
This Oven-Baked Chorizo and Tomato Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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)
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
450 milliliter(s)
Boiled Water for the Risotto
20 grams
Butter
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 onion and diced chorizo to the pan and stir-fry, until the onion has softened and the chorizo has begun to brown, 4-5 mins.
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 and remaining garlic to the ovenproof pan. Stir and cook until the edges of the rice are translucent, 1-2 mins.
Meanwhile, pour the boiled water for the risotto (see pantry for amount) into a measuring jug. Add the chicken stock paste and stir well to combine.
Stir the chicken stock into the risotto rice.
Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
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 mix in 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.
Top with the roasted tomatoes along with their juices. Drizzle over the balsamic glaze to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, cheesy taste, though some found it bland or overly salty; several suggested adding more chorizo for extra flavour.
- Ease of prep: Customers appreciated the simple oven-baked method, finding it more convenient than traditional stovetop risotto.
- Suggestions: Consider adding chicken or prawns for extra protein; some recommend cooking on the hob for better texture and faster results.
- Portions: Generally generous servings, with many reporting leftovers for lunch; a few found it too heavy or stodgy.
- Texture: Some found the rice perfectly cooked, while others experienced undercooked or overly soft results; adjust cooking time as needed.
