Oven-Baked Chorizo and Tomato Risotto
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Oven-Baked Chorizo and Tomato Risotto

with Hard Italian Cheese and Balsamic Drizzle

Family Friendly
Prepped in 10

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.

Preparation Time40 minutes
Cooking time10 minutes


serving amount

1 unit(s)


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)

90 grams

Diced Chorizo

Not included in your delivery

500 milliliter(s)

Boiled Water for the Risotto

20 grams



Nutritional information

Energy (kJ)3148 kJ
Energy (kcal)752 kcal
Fat32.6 g
of which saturates15.4 g
Carbohydrate85.3 g
of which sugars10.9 g
Protein27.2 g
Salt4.99 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Oven-Proof Pan
Measuring Jug
Aluminum Foil
Baking Tray



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 paste 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.